Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease-Reference-Cited by-同舟云学术

Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease

Published:2016-05-30 Issue:7 Volume:81 Page:C1603-C1612
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cerreti Martina¹,Fidaleo Marcello¹,Benucci Ilaria¹,Liburdi Katia¹,Tamborra Pasquale²,Moresi Mauro¹

Affiliation:

1. Dept. for Innovation in Biological, Agro-Food, and Forest Systems; Univ. of Tuscia; Via S. C. de Lellis 01100 Viterbo Italy

2. CRA - Experimental Institute of Enology; SOP Barletta; Via Vittorio Veneto 26 70051 Barletta Italy

Funder

Italian Ministry of Agriculture and Forestry Policy

Publisher

Wiley

Subject

Food Science

Reference41 articles.

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2. Anon 2009 http://www.cfs.gov.hk/english/programme/programme_rafs/files/RA39_EC_in_food_e.pdf

3. Ethyl carbamate formation in grain based spirits. Part I: Post-distillation ethyl carbamate formation in maturing grain whisky;Aylott;J Inst Brew,1990

4. Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled fortified wine;Azevedo;Lett Appl Microbiol,2002

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