Metabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in Wine

@inproceedings{Coulon2006MetabolicEO,
  title={Metabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in Wine},
  author={Joana Coulon and John I. Husnik and D L Inglis and George K. van der Merwe and Aline Lonvaud and Daniel J. E. Erasmus and Hennie J. J. van Vuuren},
  year={2006}
}
Am. J. Enol. Vitic. 57:2 (2006) 113 Many potentially toxic substances can be present in food and beverages. Advances in detection methods have lead to the discovery of many compounds in wines, such as ethyl carbamate, that could be harmful to humans. This naturally occurring compound is considered potentially dangerous to humans, as it exhibits carcinogenic… CONTINUE READING