Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter

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....

Full description

Bibliographic Details
Main Authors: Roberto Larcher, Sergio Moser, Ainhoa Usua Menolli, Loris Tonidandel, Giorgio Nicolini
Format: Article
Language:English
Published: International Viticulture and Enology Society 2013-03-01
Series:OENO One
Subjects:
urethane
urea
yeast
temperature
ageing
Online Access:https://oeno-one.eu/article/view/1535

Similar Items

Similar Items