RT Journal Article
SR Electronic
T1 Yeast Foods and Ethyl Carbamate Formation in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 332
OP 335
DO 10.5344/ajev.1987.38.4.332
VO 38
IS 4
A1 W. M. Ingledew
A1 C. A. Magnus
A1 J. R. Patterson
YR 1987
UL http://www.ajevonline.org/content/38/4/332.abstract
AB 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.