| Ethyl carbamate is a 2A group carcinogen and exists widely in fermented foods. Cantonese rice wine is nutritive, hygienical and tasty and is appreciated by people in Guangdong, but the existing of ethyl carbamate in Cantonese rice wine is a threat to people’s health, therefore decreasing the amount of ethyl carbamate in rice wine is very meaningful. This paper selected three processes to study the possibility of decreasing the content of ethyl carbamate in wine, adding edible alcohol, the condition of boiling wine and wine storing condition. After that, the aroma components in different wines were also detected to discuss whether the main flavor of the wine was changed since the processing condition was altered. The research results were as follows:(1) The content of ethyl carbamate in the edible alcohol was 206.41μg/L. This is high. Ethyl carbamate was non-degradable in wine, so the concenttrtion of the edible alcohol was a souse in the wine product. The alcoholic strength of the edible alcohol had a great influence on ethyl carbamate and its precursors. The ethyl carbamate increased respectively 15.02%、37.52% from 7t h day to 45 t h day since adding the 25% and 50% edible alcohol to the rice wine.(2) The main substances of the flavor were Ethyl O leate, acetic acid, 1-Butanol-3-methyl-, 1-Propanol, 2-methyl-, Phenylethyl Alcohol, but the area percent is not the same in different wines. The total amount of the flavor was the highest in the rice wine which adding 50% edible alcohol, 80.32%, the 35% was the least, 39.09%. The 40% edible alcohol had 7 particular substances, it made the wine smooth and mellow. Considering the effect to the ethyl carbamate content and aroma component, the 40% edible alcohol was the best choice.(3) The content of urea increased 55.84% in average. EC increased 4.8μg/L、6.04μg/L、8.56μg/L respectively during the temperature 65-70℃、70-75℃、75-80℃.The boiling temperature has a highly correlation with ethyl carbamate and urea. It not only had the main flavor of the wine, but also rich of special substances, as well the content of the ethyl carbamate, boiling wine in the temperature of 70℃ was the best.(4) At the temperature of 60/70/80℃, ethyl carbamate increased 11.49/19.17/24.39μg/L at the temperature rang of 15 to 20 min. This indicates that EC had a great correlatio n with the boiling time. The EC content boiling at the temperature of 80℃ for 7min was lower than 60℃ for 11 min, and there is no apparent difference between the two wine. Considering the content of EC and the aroma component, the boiling time of 7-11 min was the best condition.(5) The content of arginine decreased 36.97% comparing with the wine without being boiled. The content of EC at the condition of 37℃ increased 166.6% at the condition of 4℃. It had a great correlation among storing temperature、EC and arginine. As with the increasing of the temperature, the content of ethyl carbamate added, matched a cube equation. By detecting the volatile substance, we got 23、28、32、39 kinds of substances from the non-boiled wine, stored in 4/20/37 ℃ wines. As with the increasing of the storage temperature, the amount of the flavor sunstances was decreased but the kinds were increased. Of all the results of the temperature to the wine, 20℃ was the best. |
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