Urease

Urea, the main precursor for ethyl carbamate formation, is present naturally in certain wines. Treatment of these wines with urease will remove the major potential source of ethyl carbamate. The action of the enzyme is fairly rapid- although it is most effective at higher pHs. Recognised by the OIV, urease is permitted for use in grape wine in over 40 countries worldwide. 

The purpose of an enzyme is to break down urea into ammonia and carbon dioxide. Urease is produced from Lactobacillus fermentum. It belongs to the urease group collectively called “urease acids”. They are activated at low pH levels. L. fermentum is grown in a synthetic environment. After fermentation, the culture is filtered, washed in water and the cells are killed in 50% vol alcohol. The suspension is freeze dried or dried by pulverisation. 

The preparation consists of a powder made up of whole dead cells containing enzymes. Urease contains no substances, nor micro-organisms nor collateral enzymatic activities which are: 
– harmful to health, 
– harmful to the products treated, 
– lead to the formation of undesirable products, 
– produces or facilitates fraud 

Urease can be found in the crystal powder form, white, odourless, with a mild taste. For further substance information, please see the International Oenological Codex. (https://www.oiv.int/public/medias/4359/e-coei-1-urease.pdf)