Zhejiang Yellow Rice Wine Production Urethane Detection And Control Technology Research

Ethyl carbamate,also called Urethane with EC in abbreviation,is often generated in fermentation process with higher content in brewed wine.The research in the paper is to make analysis to classify rice wine in various types and the year of production,as well as the EC generated in production process.It also conducted survey to the content of EC from 644 kinds of rice wine produced in Zhejiang Province,and made preliminary exploration to the method of controlling EC content in rice wine.The research results are as following:The average EC content in traditional dry rice wine: 55.2?g·kg^-1,range:4.8^-126.5?g·kg^-1,EC content is less than 100.0?g·kg^-1 as occupying 95.3%;the average EC content in traditional half-dry rice wine: 67.6?g·kg^-1,range:10.5^-189.4?g·kg^-1,EC content is less than 100.0?g·kg^-1 as occupying87.00%;the average EC content in traditional half-dry rice wine withthree-year old: 81.9?g·kg^-1,range: 43.7^-178.8?g·kg^-1,EC content is less than100.0?g·kg^-1 as occupying 82.93%;the average EC content in traditional general half-sweet rice wine: 51.8?g·kg^-1,range:34.4-64.6?g·kg^-1;the average EC content in traditional half-sweet rice wine with three-year old: 72.2?g·kg^-1,range: 48.3-85.0?g·kg^-1;the average EC content in traditional half-sweet rice wine with five-year old: 98.1?g·kg^-1,range: 87.9^-109.5?g·kg^-1;the average EC content in traditional half-sweet rice wine with eight-year old: 134.2?g·kg^-1,range: 122.1^-159.8?g·kg^-1;the average EC content in traditional half-sweet rice wine with ten-year old:180.6?g·kg^-1.The content of EC in traditional rice wine in general type,in rice wine with three-year old,five-year old,eight-year old and ten-year old would be increased with the increasing years in storage.The content of EC in dry rice wine,half-dry rice wine,half-sweet rice wine would be increased with the increasing total carbohydrate content.During fermentation process,more content of arginine in raw material would cause more urea content generated in fermentation,with increasing content of EC in the same time;appropriate amount of glutamic acid added while fermentation may reduce the urea content,thus controlling the EC content in rice wine.