干白葡萄酒中氨基甲酸乙酯含量及影响因素调查

Investigation on the Content and Influencing Factors of Ethyl Carbamate in Dry White Wine

对60种不同国家和产区的干白葡萄原酒和成品酒中的氨基甲酸乙酯(Ethyl carbamate,EC)含量及其底物(精氨酸、尿素、瓜氨酸)进行了跟踪调查。结果表明,随着贮藏时间的延长,干白中EC含量均呈缓慢增加的趋势;EC含量与尿素底物含量呈正相关,尿素含量越高,相对应的EC含量越高;不同产区干白原酒的尿素、瓜氨酸、精氨酸含量差别明显;温度对EC含量影响较大,随着储存温度的升高和时间的延长,EC含量增长率呈明显上升趋势。另外,脲酶处理可以显著降低葡萄酒中的尿素含量,从而降低EC超标的风险。

The contents of ethyl carbamate(EC)and its substrate(arginine,urea,citrulline)in dry white wine and finished wine from 60 different regions were tracked and investigated.The results showed that the content of EC in dry white wine increased slowly with storage time.EC content was positively correlated with urea substrate content.The higher the urea content,the higher the corresponding EC content.The contents of urea,citrulline and arginine in dry white wine base from different regions were significantly different.The increase rate of EC content increased obviously with the increase of storage temperature and time.In addition,urease treatment could significantly reduce the urea content in wine,thus reducing the risk of excess EC.