Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter
Aim: To evaluate the potential risk of ethyl carbamate (EC) formation in wine by studying its production kinetics at sub-optimal storage temperatures. Methods and results: The kinetics of EC formation was investigated in 60 white wines obtained from 6 varietal juices fermented with 10 yeast strains....
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2013-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1535 |