Ethyl Carbamate Minimizing Yeastskellmandesign.com/assets/fvyp_final.pdf · 2013. 4. 16. · Ethyl Carbamate Ethyl Carbamate (also known as EC, urethane) is a well known, potent carcinogen

Ethyl Carbamate Minimizing Yeasts

First Venture Yeast Products

3273 Claremont Way #208B

Napa CA 94558

707.258.8333

astarr@firstventuretech.com

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

astarr@firstventuretech.com

www.firstventuretech.com

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