Abstract
Fermentation experiments have indicated that ethyl carbamate was not formed during fermentation, even in the presence of urea, ammonium phosphate, or amino-acid-containing yeast foods at 12 times allowable levels. Heating of end fermentation broths, however, led to ethyl carbamate formation, but only from fermentation supernatants where urea was used.
- Received July 1987.
- Copyright 1987 by the American Society for Enology and Viticulture
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