葡萄汁组成对葡萄酒发酵过程中氨基甲酸乙酯含量的影响

Effect of grape juice's composition on content of the ethyl carbamate during wine fermenting

分析了不同组成的模拟葡萄汁在发酵过程中氨基甲酸乙酯含量的变化情况。结果表明,由于葡萄汁中的精氨酸影响发酵过程中葡萄酒的尿素和瓜氨酸含量,从而也对发酵结束后的葡萄酒中氨基甲酸乙酯含量有显著影响,两者存在线性相关关系;葡萄汁中尿素和瓜氨酸直接影响葡萄酒中的氨基甲酸乙酯含量,平均氨基甲酸乙酯产生量分别为1.017 2μg/mg尿素和0.305 5μg/mg瓜氨酸;而(NH4)2HPO4对氨基甲酸乙酯的影响较小。研究结果对从原料方面降低葡萄酒中的氨基甲酸乙酯含量,提高葡萄酒的产品质量奠定了基础。

The changes of the ethyl carbamate content during the wine fermentation using simulated grape juice with different compositions were studied. The results showed that the argnine in grape juice influenced the content of the wine＇ s urea and citrulline and further significantly influenced the content of ethyl carbamate after the fermentation. There were liner dependence relation between these two materials. The urea and citrulline in grape juice had direct influence on the content of the ethyl carbamate. The average output of ethyl carbamate were 1. 0172 ug/mg urea and 0. 3055 ug/mg citrulline, respectively. But（NH4）2HPO4 had little impact on ethyl carbamate content. The research laid the foundation for reducing the ethyl carmate content in the raw material and improving the quality of the wine.