The use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamate | Zendy

S. J. Watkins | Zendy; Tim Hogg | Zendy; Michael Lewis | Zendy

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The use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamate

Author(s) -

S. J. Watkins,

Tim Hogg,

Michael Lewis

Publication year - 1996

Publication title -

biotechnology letters

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.548

H-Index - 107

eISSN - 1573-6776

pISSN - 0141-5492

DOI - 10.1007/bf00137818

Subject(s) - yeast , ethyl carbamate , fermentation , carbamate , chemistry , saccharomyces cerevisiae , yeast in winemaking , food science , inoculation , biochemistry , wine , biology , horticulture

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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