The Research Of Ethyl Carbamate Controlling Technology In Wine

The thesis aimed at the potential harm of the ethyl carbamate in wines. Through surveying the ethylcarbamate content in wines at home and abroad, the study analysised the key factor influencing the ethylcarbamate content in wines, and discussed the influence of the processing parameters of fermentation anddifferent matrix on the formation of ethyl carbamate; the test clarified the way to form ethyl carbamate andthe precursor’s rate of contribution, and announced the precursor’s supersession and generate mechanism,which established the foundation to reduce the ethyl carbamate content substantially in wine industry. Themain research conclusions as follows:The study built the method to test EC、urea、citrulline、arginine in wines.The study built the GC-MSmethod to analysis the EC content through a large number of experiment, and used interior label method,first it used normal hexane to activate the solid phase extraction, then the experiment used methylenechloride to elution EC, then concentrated the elution solution and analysised it.The test surveyed and analysised the ethyl carbamate content in wines which made in China.Theresearch test61kinds of wine samples made in China, the result shows that there is a very big differenceabout EC content in wines, the EC content in red wines and white wines also has great difference, theaverage content of EC in red wines is13.89μg/L, and the average content of EC in white wines is8.11μg/L,and the EC content in different producing area is different, different kinds of wines have different ECcontent, but the EC content in wines presents increased trend during fermentation process.The research studied the grape juice’s arginine, urea, citrulline and （NH4）2HPO4‘s effection on ECcontent in wines.The research studied the arginine’s effection on urea and citrulline in the same time. Theresult shows that the arginine content in grape juice presents linear relation with urea and citrulline contentafter fermentation; if the arginine content in grape juice is knowed, it can calculate the EC content in wines;urea and citrulline affect EC content in wines directly, but urea has more obvious effection than citrulline;（NH4）2HPO4has no disciplinary effection on EC content, and has little effection, but has a increasedtrend.The study analysised the fermentation temperature、the kind of brewer’s yeast and the ageing of yeastpaste’s effect on the ethyl carbamate content in wines.The fermentation temperature, the kind of brewer’syeast, the ageing of yeast paste has effect on EC content in wines, and the effection present smaller andsmaller. The inoculum size of yeast has no effection on EC content. Urease could reduce the urea content inwines, so it could reduce the EC content in wines.The temperature、urea content and pH’s effect on the ethyl carbamate content in wines duringstorage.Temperature is the major factor to affects the formation of EC, if the temperature increased by10℃,the formation of EC from urea and citrulline could increased by1.5～2and1.5～2.5times. The higher ureacontent, the faster reaction rate; the pH has no relationship with the formation of EC.From this study, anequation for use in accurately predicting EC levels for a given time/temperature profile has been produced,The results were in good agreement with data obtained from similar studies.