TY - JOUR T1 - Application of Acid Urease to Reduction of Urea in Commercial Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 350 LP - 354 DO - 10.5344/ajev.1990.41.4.350 VL - 41 IS - 4 AU - S. Fujinawa AU - G. Burns AU - Pete De La Teja Y1 - 1990/01/01 UR - http://www.ajevonline.org/content/41/4/350.abstract N2 - 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. ER -