The impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate (EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts. Urea, citrulline (Cit) and arginine (Arg) were quantified when the density of musts attained the levels to obtain sweet (1052 ± 5 g/L) and dry (1022 ± 4 g/L) Madeira wines. The urea concentration varied between 1.3 and 5.3 mg/L, Cit from 10.6 to 15.1 mg/L and Arg between 687 and 959 mg/L. P. terricola and S. bacillaris generated lower levels of urea (<2.5 mg/L), Cit (<11.0 mg/L) and Arg (<845.6 mg/L). The five resulting fortified wines, individually fermented by the selected non-Saccharomyces yeast, were exposed to laboratory-accelerated aging at 70 °C for 1 month. From the studied yeasts, P. terricola and S. bacillaris revealed a lower potential to form EC (<100 µg/L); therefore, both yeasts can be a useful tool for its mitigation in wines.

中文翻译：

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马德拉岛葡萄园中分离的土著非酵母菌对强化葡萄酒陈年中氨基甲酸乙酯形成的影响

选择的非冲击酿酒酵母上的氨基甲酸乙酯（EC）的发生进行评价。汉逊葡萄汁酵母，Starmerella bacillaris，毕赤酵母属孢，毕赤酵母发酵氨基酸球菌和克鲁维毕赤酵母从马德拉岛葡萄园隔离在廷塔内格拉葡萄汁进行接种。当葡萄汁的密度达到甜（1052±5 g / L）和干（1022±4 g / L）马德拉酒的水平时，对尿素，瓜氨酸（Cit）和精氨酸（Arg）进行定量。尿素浓度在1.3至5.3 mg / L之间变化，Cit从10.6至15.1 mg / L之间变化，Arg在687至959 mg / L之间变化。P.terricola和S.bacillaris产生较低水平的尿素（<2.5 mg / L），Cit（<11.0 mg / L）和Arg（<845.6 mg / L）。用选定的非酿酒酵母分别发酵的五种强化葡萄酒在70°C的实验室加速陈化下放置1个月。从所研究的酵母菌中，P。terricola和S. bacillaris显示出形成EC的可能性较低（<100 µg / L）。因此，两种酵母都可以作为缓解酒中酒味的有用工具。