Skip to main content
SpringerLink
Log in

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

  • Published:
Biotechnology Letters Aims and scope Submit manuscript

Summary

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Dennis, M.J., Howarth, N., Massey, R.C., Parker, I. Scotter, M and Startin, J.R., (1986). J. Chrom. 369: 193–198.

    Google Scholar 

  • Heard, G.M. and Fleet, G.H. (1985). Appl. Envir. Micro. 50: 727–728.

    Google Scholar 

  • Liu, S.-Q. Pritchard, G.G. Hardman, M.J. and Pilone, G.J. (1994)Am. J. Enol. Vit. 45(2): 235–242.

    Google Scholar 

  • Ough, C.S. (1976) J. Ag. Food Chem. 24: 323–328.

    Google Scholar 

  • Ough, C.S., Crowell, E.A., and Gutlove, B.R. (1988) Am. J. Enol. Vit. 39: 239–242.

    Google Scholar 

  • Pound, A.W. (1972) Brit. J. Cancer 26: 216–225.

    Google Scholar 

  • Schlatter, J. and Lutz, W.K., (1990). Food Chem. Toxicol. 28: 205–211.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Cockburn Smithes & Cia. Lda, Vila Nova de Gaia, Portugal

    S. J. Watkins

  2. Escola Superior de Biotecnologia, U.C.P., Porto, Portugal

    T. A. Hogg

  3. AFRC, Institute of Arable Crop Research, University of Bristol, Long Ashton, Bristol, UK

    M. J. Lewis

Authors
  1. S. J. Watkins
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T. A. Hogg
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. J. Lewis
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

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. Biotechnol Lett 18, 95–98 (1996). https://doi.org/10.1007/BF00137818

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00137818

Keywords

Search

Navigation