Removal of urea from alcoholic beverages with an acid urease

Kyoichi Kobashi; Sachiko Takebe; Tatsuo Sakai

doi:10.1002/jat.2550080112

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Removal of urea from alcoholic beverages with an acid urease

Kyoichi Kobashi Sachiko Takebe Tatsuo Sakai

Year: 1988 Journal: Journal of Applied Toxicology Vol: 8 (1)Pages: 73-74 Publisher: Wiley

DOI: 10.1002/jat.2550080112

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Abstract

Abstract Urethan, a cancer causing chemical, was reported to contaminate some alcoholic beverages. Since urethan is formed by heating urea with ethylalcohol, removal of urea is necessary to prevent urethan formation in alcoholic beverages. Acid urease, whose optimal pH lies around 4, lowered urea concentrations in Japanese sake. This finding indicates a protective effect of acid urease on urethan's potential hazards in alcohol.

Keywords:

Urease Urea Chemistry Alcohol Food science Toxicology Biochemistry Biology

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Microbial Applications in Construction Materials

Physical Sciences → Environmental Science → Environmental Engineering

Alcohol Consumption and Health Effects

Health Sciences → Medicine → Pathology and Forensic Medicine

Removal of urea from alcoholic beverages with an acid urease

Abstract

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Citation History

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