@article {Tegmo-Larsson106, author = {I. M. Tegmo-Larsson and T. D. Spittler and S. B. Rogriguez}, title = {Effect of Malolactic Fermentation on Ethyl Carbamate Formation in Chardonnay Wine}, volume = {40}, number = {2}, pages = {106--108}, year = {1989}, doi = {10.5344/ajev.1989.40.2.106}, publisher = {American Journal of Enology and Viticulture}, abstract = {Malolactic fermentation of a Chardonnay wine with five different strains of lactic acid bacteria (Leuconostoc oenos) showed no detectable amounts (\< 10 {\textmu}g/L) of ethyl carbamate. Heating of these wine samples, however, produced around 100{\textmu}g/L of ethyl carbamate. Control samples which had not undergone malolactic fermentation contained, after heating, amounts of ethyl carbamate similar to the malolactic-fermented samples. Removal of the yeast by sterile microfiltration did not affect the ethyl carbamate formation during heating.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/40/2/106}, eprint = {https://www.ajevonline.org/content/40/2/106.full.pdf}, journal = {American Journal of Enology and Viticulture} }