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Ethyl Carbamate Minimizing Yeasts
First Venture Yeast Products
3273 Claremont Way #208B
Napa CA 94558
707.258.8333
www.firstventuretech.com
presented to:
Vinitech Chile
11-13 Julio/July 2007
First Venture
Yeast Products
First Venture Yeast Products is a wholly owned subsidiary of First Venture Technologies, a publicly traded micro-cap company.
Parent based in Vancouver, Canada. Wine yeast division based in Napa, CA.
First Venture produces, markets and distributes ethyl carbamate minimizing yeast technology.
The Company
Ethyl Carbamate
Ethyl Carbamate (also known as EC, urethane) is a well known, potent carcinogen sometimes used in pesticides.
Found in wine and other fermented foods in low concentration as a naturally occurring by-product of the fermentation process.
EC in high doses can cause tumors within months.
National Toxicology Program cites clear evidence linking EC to breast, lung, liver, ovarian and stomach cancer in animals.
US and Canada Regulatory View
Canadian government has
mandatory EC limits for wines
and spirits. Four wines pulled
off shelf for exceeding limits in
October 2006.
US FDA has voluntary limits at
this time.
Listed as a California
proposition 65 substance
known to cause cancer.
Mandatory limits in Canada set by Health Canada
Wines 30 μg/L
Fortified wines 100 μg/L
Distilled spirits 150 μg/L
Sake 200 μg/L
Fruit brandies 400 μg/L
Voluntary limits set by FDA
Table wines 15 μg/L
Fortified wines 60 μg/L
Limits on Ethyl
Carbamate
Regulations
Recent studies strengthening EC--cancer link have increased world-wide interest in setting EC limits.
March 2007. WHO - World Health Organization reclassified EC from a Group 2B possible human carcinogen to a Group 2A probable human carcinogen.
European Food Safety Agency (EFSA) currently considering regulating ethyl carbamate and cyanide levels in wine and alcoholic beverages.
As EC continues to form post-bottling, there is greater awareness that wine drinkers are consuming more EC than is being measured.
Actual vs. Potential EC
Levels
The urea/ethanol reaction starts post-
fermentation and continues post-bottling
Heat and time exacerbate the reaction
Typical EC analysis done at bottling is
considered the “actual” level.
Concentration at point of consumption will
be higher than analyzed ‘actual.’
• Can be orders of magnitude higher
Regulatory bodies are becoming aware of
EC potential level and may set limits based
on potential.
TIME
&
HEAT
How Ethyl Carbamate is
FormedYeasts break down arginine, an amino acid, into
urea and ornithine
Yeast cells either
further degrade urea into ammonia for a nitrogen source OR
excrete urea.
Urea + ethanol + time + heat ethyl carbamate
EC higher in ports and sherries as urea concentration highest at 6-9 Brix, when fermentation is typically arrested. Very high in baked sherries.
ethyl carbamate
Urea + ethanol + time + heat
Yeast Fermentation
The First Venture Solution
Take an existing yeast strain and favor
urea degradation over excretion.
No urea no ethyl carbamate
Retain parent strain’s desirable attributes
Eight years to thoroughly develop and
prove at University of British Columbia
The Product Line
FV yeasts are based on existing
wine strains
• Montrachet (UCD-522) and Prise
de Mousse available commercially
• Ultimately all common strains will
be developed
Manufactured at a commercial
wine yeast facility.
FDA GRAS designation
GMO Status
All our yeasts have non-GMO
status
Yeast already degrades urea,
First Venture simply
encourages greater efficacy.
Efficacy and Transparency
To be a viable solution to the EC problem,
First Venture’s yeasts must show both:
Efficacy
Substantial reduction of actual and potential
levels of ethyl carbamate formation in wines
produced with First Venture’s yeasts versus
parent commercial strains.
and
Transparency
Wines produced with First Venture’s ethyl
carbamate minimizing yeasts do not differ
sensorily or analytically from wines produced
with parent commercial strains.
UBC Lab Results
Efficacy
University of British Columbia studies
showed 90% reduction in urea and
89% reduction in potential EC level
between FV yeast and commercial
parent strain.
Transparency
Wines showed no sensory difference
• Wines were nearly identical
analytically
Results published in AJEV--June 2006
2006 USA Commercial
Trials
Numerous wine companies
conducted confidential fermentation
trials during 2006 US harvest.
Vary in size from boutique estates
to large international producers.
Real world product evaluation in a
wide range of grape varieties,
regions, and fermentation
techniques.
Excellent Results
Transparency
Wines have same sensory
characteristics.
Kinetics
Fermentation kinetics not materially
different. Finishes as strong as
parent strain.
Efficacy
Efficacy was in the range of 48-50%
in the trials where the opportunity for
efficacy existed.
Prevention is the Best Solution
Preventing a problem is always the best solution
Examples:• Vaccination
• Seat belts
Ready for 2008
First Venture has commercial
quantities of yeast to use in large
scale production without quality
issues.
The best way to learn is to evaluate
our yeasts with your wines.
With First Venture’s yeasts, the wine
industry can to control the ethyl
carbamate issue before the issue
controls us.
First Venture Yeast Products
3273 Claremont Way #208B
Napa CA 94558
707.258.8333
www.firstventuretech.com
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