There are two main fermentations associated with the winemaking process. Alcoholic
fermentation is conducted by the yeast culture and malolactic fermentation takes place as a …

Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented
foods and alcoholic beverages and has been classified as a category 2A carcinogen by the …

Wine production is a complex biochemical process that brings into play different
microorganisms. Among these, lactic acid bacteria (LAB) play a central role in the quality of …

The occurrence of ethyl carbamate (EC) in fortified wines was studied testing different model
wines under accelerated ageing (45° C for 4 months and 70° C for 1 month), to investigate …

Wine, like other fermented foods, may contain biogenic amines produced by lactic acid
bacteria via amino acids decarboxylation. The most relevant amines from the toxicological …

The impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate
(EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia …

Wine can contain trace amounts of ethyl carbamate (EC), a carcinogen formed when ethanol
reacts with carbamyl compounds such as citrulline. EC is produced from arginine by lactic …

Despite good modern winemaking practices, microbial contaminations can occur. Therefore,
quality wine production requires attention to possible sources of contamination during …

Growth and activity of lactic acid bacteria is crucial for the production and quality of grape
wines but studying their metabolism is difficult in wines or complex laboratory media …

Amine production by amino acid decarboxylation is a common feature that is used by lactic
acid bacteria (LAB) to complement lactic fermentation, since it is coupled with a proton …