Optimal conditions for effective use of acid urease in wine (vol 61, pg 548, 1996)

Urea in wine is the main precursor of ethyl carbamate, a well-known carcinogenic compound. Acid urease derived from Lactobacillus fermentum was applied to reduce urea in wine under Various conditions. Effects of addition level, duration, temperature, pH, and fluoride concentration were investigated. This enzyme required warm temperature and higher pH to effectively hydrolyze urea. Optimum pH shifted upward as substrate concentration decreased. Fluoride content showed a logarithmic relationship with urea degradation rate.