Abstract
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.
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