TY - JOUR T1 - Yeast Foods and Ethyl Carbamate Formation in Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 332 LP - 335 DO - 10.5344/ajev.1987.38.4.332 VL - 38 IS - 4 AU - W. M. Ingledew AU - C. A. Magnus AU - J. R. Patterson Y1 - 1987/01/01 UR - http://www.ajevonline.org/content/38/4/332.abstract N2 - 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. ER -