ACID UREASE - REDUCTION OF ETHYL CARBAMATE FORMATION IN SHERRY UNDER SIMULATED BAKING CONDITIONS

Acid urease derived from Lactobacillus fermentum was applied to reduce ethyl carbamate (EC) formation in California sherry production. Comme rcial sherry and sherry base were treated with urease under different conditions. Amounts of urea were determined and EC amounts were monito red by gas chromatography. Urea removal by acid urease reduced EC form ation during the baking process and effectively maintained EC concentr ations below the target level (90 mu g/L), However, complete preventio n of EC was not achieved because of precursors other than urea.