YEAST FOODS AND ETHYL CARBAMATE FORMATION IN WINE

被引：0
|
作者：
INGLEDEW, WM
MAGNUS, CA
PATTERSON, JR
机构：
[1] UNIV SASKATCHEWAN,DEPT APPL MICROBIOL & FOOD SCI,SASKATOON S7N 0W0,SASKATCHEWAN,CANADA
[2] AGR CANADA,FOOD PROD & INSPECT BRANCH,ANIM PATHOL LAB,SASKATOON S7N 2R3,SASKATCHEWAN,CANADA
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1987年 / 38卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：332 / 335
页数：4
相关论文
共 50 条
  • [1] ON THE MODE OF ETHYL CARBAMATE FORMATION IN WINE
    TEGMOLARSSON, IM
    SPITTLER, TD
    HENICKKLING, T
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 196 : 95 - AGFD
  • [2] FORMATION OF ETHYL CARBAMATE IN PROCESSED FOODS
    JOE, FL
    CANAS, BJ
    DIACHENKO, GW
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 196 : 193 - AGFD
  • [3] ETHYL CARBAMATE FORMATION IN SUB-OPTIMAL WINE STORAGE CONDITIONS AND INFLUENCE OF THE YEAST STARTER
    Larcher, Roberto
    Moser, Sergio
    Menolli, Ainhoa Usua
    Tonidandel, Loris
    Nicolini, Giorgio
    JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, 2013, 47 (01): : 65 - 68
  • [4] Formation and occurrence of ethyl carbamate in wine: A review.
    Canas, BJ
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1997, 213 : 45 - AGFD
  • [5] EFFECT OF MALOLACTIC FERMENTATION ON ETHYL CARBAMATE FORMATION IN CHARDONNAY WINE
    TEGMOLARSSON, IM
    SPITTLER, TD
    ROGRIGUEZ, SB
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1989, 40 (02): : 106 - 108
  • [6] Ethyl Carbamate in Wine: A Review
    Liu, Yang
    Li, Yunkui
    Han, Fuliang
    Wang, Wanni
    Liu, Liang
    Shipin Kexue/Food Science, 2019, 40 (07): : 289 - 295
  • [7] Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine
    Vasyagin, Egor A.
    Urakov, Valery N.
    Shalamitskiy, Maksim Yu.
    Cherviak, Sofia N.
    Ivanova, Elena V.
    Zagoruyko, Valentina I.
    Beletsky, Alexey V.
    Rakitin, Andrey L.
    Mardanova, Eugenia S.
    Kushnirov, Vitaly V.
    Ravin, Nikolai V.
    Mardanov, Andrey V.
    FOODS, 2025, 14 (01)
  • [8] TEMPERATURE AND LIGHT EFFECTS ON ETHYL CARBAMATE FORMATION IN WINE DURING STORAGE
    TEGMOLARSSON, IM
    SPITTLER, TD
    JOURNAL OF FOOD SCIENCE, 1990, 55 (04) : 1166 - &
  • [9] Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine
    Dahabieh, M. S.
    Husnik, J. I.
    van Vuuren, H. J. J.
    JOURNAL OF APPLIED MICROBIOLOGY, 2010, 109 (03) : 963 - 973
  • [10] Ethyl carbamate in foods and beverages: a review
    Weber, J. V.
    Sharypov, V. I.
    ENVIRONMENTAL CHEMISTRY LETTERS, 2009, 7 (03) : 233 - 247
12345