Journal
FOOD CHEMISTRY
Volume 94, Issue 2, Pages 262-270Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.11.017
Keywords
ethyl carbamate; red wines; alcoholic fermentation; malolactic fermentation; yeasts; lactic acid bacteria; urea; citrulline; carbamyl phosphate
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This study was designed to investigate the formation of ethyl carbamate during the fermentation of musts of Vitis vinifera L. cv. Tempranillo and Cabernet Sauvignon by selected yeasts in different conditions of temperature and pH. Secondary malolactic fermentation was then induced by selected lactic acid bacteria. The results indicate an increased concentration of ethyl carbamate after malolactic fermentation, irrespective of the bacteria used or the prevailing physicochemical conditions. (c) 2004 Elsevier Ltd. All rights reserved.
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