TY - JOUR T1 - Effect of Malolactic Fermentation on Ethyl Carbamate Formation in Chardonnay Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 106 LP - 108 DO - 10.5344/ajev.1989.40.2.106 VL - 40 IS - 2 AU - I. M. Tegmo-Larsson AU - T. D. Spittler AU - S. B. Rogriguez Y1 - 1989/01/01 UR - http://www.ajevonline.org/content/40/2/106.abstract N2 - Malolactic fermentation of a Chardonnay wine with five different strains of lactic acid bacteria (Leuconostoc oenos) showed no detectable amounts (< 10 µg/L) of ethyl carbamate. Heating of these wine samples, however, produced around 100µg/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. ER -