葡萄酒中氨基甲酸乙酯的变化规律及控制研究

Changes and control of ethyl carbamate in grape wine

本文采用SPE结合GC-MS法对我国烟台、沙城、昌黎、新疆新酿原酒中的氨基甲酸乙酯的含量进行了检测,并对可能导致葡萄酒中氨基甲酸乙酯含量升高的生产过程进行试验分析。结果发现,不同产区氨基甲酸乙酯的含量在2.17~13.05μg/L。其原料土壤中的氮元素含量、葡萄酒的储存时间、储存温度,影响着葡萄酒中氨基甲酸乙酯含量;发酵过程发酵助剂的使用对氨基甲酸乙酯的影响取决与原料的可吸收氮含量。文章中的数据分析对葡萄酒中氨基甲酸乙酯的国标制定提供支撑,创新的分析了发酵过程中发酵助剂的使用对葡萄酒氨基甲酸乙酯的影响,为国内葡萄酒生产企业起到指导性意义。

The content of ethyl carbamate in newly brewed raw wine from Yantai, Shacheng, Changli, Xinjiang was detected by SPE combined with GC-MS, the factors might lead to an elevated ethyl carbamate content in the wine production process of the experiment was analyzed. The results showed that the ethyl carbamate content of different producing regions ranged from 2.17 to 13.05 μg/L. The nitrogen content in the soil, storage time and the storage temperature of wine influenced the content of ethyl carbamate in wine; the impact of the use of fermentation auxiliaries on the ethyl carbamate in the fermentation process depends on the level of absorbable nitrogen in the raw materials. The data in the article provide support for the development of national standard of ethyl carbamate in wine, the innovative analysis of the influence of fermentation auxiliaries on the use of the wine's has been instructive for the domestic wine producers.