@article {Ingledew332, author = {W. M. Ingledew and C. A. Magnus and J. R. Patterson}, title = {Yeast Foods and Ethyl Carbamate Formation in Wine}, volume = {38}, number = {4}, pages = {332--335}, year = {1987}, doi = {10.5344/ajev.1987.38.4.332}, publisher = {American Journal of Enology and Viticulture}, 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.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/38/4/332}, eprint = {https://www.ajevonline.org/content/38/4/332.full.pdf}, journal = {American Journal of Enology and Viticulture} }