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A commercial wine yeast Saccharomyces cerevisiae UCD 522 (pre-cultured in the presence of certain mass-labelled amino acids) was inoculated into a port must which was then allowed to ferment under controlled conditions of temperature and agitation. The influence of potential ethyl carbamate (EC) precursor formed due to yeast pre-culture, upon total potential EC levels was studied at various stages of fermentation. Pre-culture accumulation did not give rise to detectable levels of EC precursor during port fermentation.
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Citação
WATKINS, S. J. ; HOGG, T. A. ; LEWIS, M. J. - The use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamate. Biotechnology Letters. ISSN 0141-5492. 18:1 (1996) 95-98
Editora
Springer Verlag