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Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine

2005; Elsevier BV; Volume: 94; Issue: 2 Linguagem: Inglês

10.1016/j.foodchem.2004.11.017

1873-7072

C. A. Uthurry, José Antonio Suárez Lepe, J. Lombardero, J.R. García Del Hierro,

Meat and Animal Product Quality

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.