Impact of Indigenous Non-<i>Saccharomyces</i> Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

Impact of Indigenous Non-<i>Saccharomyces</i> Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

The impact of selected non-<i>Saccharomyces</i> yeasts on the occurrence of ethyl carbamate (EC) was evaluated. <i>Hanseniaspora uvarum</i>, <i>Starmerella bacillaris</i>, <i>Pichia terricola</i>, <i>Pichia fermentans</i> and <i>Pichi...

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Bibliographic Details
Main Authors: João Micael Leça, Vanda Pereira, Andreia Miranda, José Luis Vilchez, Manuel Malfeito-Ferreira, José Carlos Marques
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Processes
Subjects:
non-<i>Saccharomyces</i> yeasts
ethyl carbamate
urea
citrulline
arginine
fortified wine
Online Access:https://www.mdpi.com/2227-9717/9/5/799

Internet

https://www.mdpi.com/2227-9717/9/5/799

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