title: Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.
abstract: The ethyl carbamate (EC) content of a wine after a given temperature-time storage was theoretically predicted from the potential concentration of ethyl carbamate (PEC), as determined via an accelerated EC formation test. Such information was used to decide whether an enzymatic treatment was needed to reduce the wine urea level before bottling/aging. To this end, 6 white, red, and rosé wines, manufactured in Italy as such or enriched with urea, were tested for their PEC content either before or after enzymatic treatment using a purified acid urease preparation derived from Lactobacillus fermentum. The treatment was severely affected by the total phenolic content (TP) of the wine, the estimated pseudo-first-order kinetic rate constant for NH3 formation reducing by a factor of approximately 2000 as the TP increased from 0 to 1.64 g L(-1) . Such a sensitivity to TP was by far greater than that pertaining to a killed cell-based enzyme preparation used previously. Urea hydrolysis was successful at reducing EC concentration in wines with low levels of TP and other EC precursors.
authors.affiliation: Dept. for Innovation in Biological, Agro-Food, and Forest Systems, Univ. of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy.
authors.forename: Martina
authors.initials: M
authors.lastname: Cerreti
authors.affiliation: Dept. for Innovation in Biological, Agro-Food, and Forest Systems, Univ. of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy.
authors.forename: Marcello
authors.initials: M
authors.lastname: Fidaleo
authors.affiliation: Dept. for Innovation in Biological, Agro-Food, and Forest Systems, Univ. of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy.
authors.forename: Ilaria
authors.initials: I
authors.lastname: Benucci
authors.affiliation: Dept. for Innovation in Biological, Agro-Food, and Forest Systems, Univ. of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy.
authors.forename: Katia
authors.initials: K
authors.lastname: Liburdi
authors.affiliation: CRA - Experimental Institute of Enology, SOP Barletta, Via Vittorio Veneto 26, 70051, Barletta, Italy.
authors.forename: Pasquale
authors.initials: P
authors.lastname: Tamborra
authors.affiliation: Dept. for Innovation in Biological, Agro-Food, and Forest Systems, Univ. of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy.
authors.forename: Mauro
authors.initials: M
authors.lastname: Moresi
mesh_terms: D002273:Carcinogens / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007558:Italy; D007700:Kinetics; D052197:Limosilactobacillus fermentum / Q000201:enzymology*; D010636:Phenols / Q000378:metabolism*; D013696:Temperature; D014508:Urea / Q000378:metabolism*; D014510:Urease / Q000378:metabolism*; D014520:Urethane / Q000378:metabolism*; D014920:Wine / Q000032:analysis*
chemical_list: D002273:Carcinogens; D010636:Phenols; D014520:Urethane; D014508:Urea; D014510:Urease
keywords: accelerate ethyl carbamate formation test; phenolic compound inhibitory effect; purified acid urease; real and model wines; urea degradation effectiveness