Effect of Malolactic Fermentation on Ethyl Carbamate Formation in Chardonnay Wine
- 1 January 1989
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 40 (2) , 106-108
- https://doi.org/10.5344/ajev.1989.40.2.106
Abstract
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.Keywords
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