RT Journal Article
SR Electronic
T1 The Effect of Fermentation and Extended Lees Contact on Ethyl Carbamate Formation in New York Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 269
OP 272
DO 10.5344/ajev.1990.41.4.269
VO 41
IS 4
A1 I.-M. Tegmo-Larsson
A1 T. Henick-Kling
YR 1990
UL http://www.ajevonline.org/content/41/4/269.abstract
AB A comparison of the ethyl carbamate content of fermented and non-fermented grape juice from five grape varieties grown in New York shows that the non-fermented juice samples produced as much ethyl carbamate as fermented samples. Addition of ethanol to achieve final concentrations of 12%, 16% and 20%, in both fermented and non-fermented samples also resulted in equal amounts of ethyl carbamate. This indicates that in these juices no additional ethyl carbamate precursors were formed during yeast fermentation. These findings suggest that ethyl carbamate precursors exist in the juice which give increasing amounts of ethyl carbamate with increasing concentrations of ethanol alone and that no further precursors are produced by the yeast during fermentation. A series of New York commercial wines were stored for extended periods on yeast lees after completion of the alcoholic fermentation. After the extended lees contact, no increase in ethyl carbamate concentration was found. Apparently, no additional ethyl carbamate precursors were released from the yeast during extended lees contact.