Ethyl carbamate concentrations of typical Spanish red wines

Food Chemistry

Volumn 88, Issue 3, 2004, Pages 329-336

  Uthurry, C A ^a   Varela, F ^a   Colomo, B ^a   Suarez Lepe J A ^a   Lombardero, J ^b   Garcia Del Hierro J R ^b  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b Padre Buidobro S/n Aravaca 28023   (Spain)

Author keywords

Alcoholic fermentation; Ethyl carbamate; Lactic bacteria; Malolactic fermentation; Red wines; Urea; Yeasts

Indexed keywords

LACTIC ACID; LACTIC ACID ETHYL ESTER; URETHAN; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CORRELATION ANALYSIS; FERMENTATION TECHNIQUE; GAS CHROMATOGRAPHY; RED WINE; SAMPLE; WINE;

EID: 3242767607     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.063     Document Type: Article

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