The enzyme or group of enzymes is found primarily in crustaceans, marine molluscs, plant seeds and in soil bacteria. In the latter, ureases play a significant role in the nitrogen cycle of the soil. In viticulture, artificially produced urease is used to reduce the content of urea in wine, which it breaks down into ammonia and carbon. It thus belongs to the so-called oenological enzymes. See also under agents in winemaking.
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)