PT - JOURNAL ARTICLE AU - S. Fujinawa AU - G. Burns AU - Pete De La Teja TI - Application of Acid Urease to Reduction of Urea in Commercial Wines AID - 10.5344/ajev.1990.41.4.350 DP - 1990 Jan 01 TA - American Journal of Enology and Viticulture PG - 350--354 VI - 41 IP - 4 4099 - http://www.ajevonline.org/content/41/4/350.short 4100 - http://www.ajevonline.org/content/41/4/350.full SO - Am J Enol Vitic.1990 Jan 01; 41 AB - An acid urease was applied to the reduction of naturally occurring and added urea in sixty seven different bottled U.S. table and dessert wines purchased at random from the marketplace. The urease evaluated was found to be effective in reducing urea levels to less than half of their initial values in 53 of 59 table wines and three of eight dessert wines.