Incidence of nitrogenous compounds of must on ethyl carbamate formation induced by lactic acid bacteria
José Antonio Suárez Lepe; Carlos Anibal Uthurry · 2007 · OENO One
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Aims: Ethyl carbamate (EC) is a toxic compound of major concern for the hygiene quality of wines. Its natural synthesis in wine is connected to the ethanolysis of molecules such as urea (alcoholic fermentation metabolite) and citrulline and carbamyl phosphate (malolactic fermentation metabolites) during ageing. This study reports the effect of adenine, arginine, urea and ammonium phosphate of Vitis vinifera L. cv. Tempranillo must, on EC synthesis in fermented wine using two lactic acid bacteria strains under different microbiological and physicochemical conditions. Methods and results: EC was
Abstract by José Antonio Suárez Lepe; Carlos Anibal Uthurry, OENO One (2007) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.20870/oeno-one.2007.41.4.842