摘要
调查了我国干红葡萄酒(77款)和干白葡萄酒(17款)中氨基甲酸乙酯(EC)含量情况,并探讨了酿酒工艺(果胶酶、酵母、乳酸菌和发酵温度等)对葡萄酒中氨基甲酸乙酯(EC)含量的影响。研究结果显示:干红葡萄酒中EC含量范围在7.00～26.80μg/L,平均浓度为17.90μg/L;干白葡萄酒中EC含量范围在6.40～21.58μg/L,平均浓度为11.35μg/L。葡萄酒酿造过程中EC的生成主要受酵母菌和乳酸菌种类的影响,酒精发酵温度的降低和果胶酶的使用有助于减少葡萄酒中EC的含量。
We used solid phase extraction and gas chromatography-flame ionization detector（SPE-GC-FID）.Effects of different vintage technologies（pectases,yeasts,malolactic bacterias and fermentation temperature） on the formation of ethyl carbamate in Cabernet Gernischt wines during vinification were studied.The results showed the concentration range of ethyl carbamate in dry red wines was 7.00~26.80 μg/L,and the average was 17.90 μg/L.In dry white wines,the concentration range was 6.40~21.58 μg/L and the average was 11.35 μg/L.The ethyl carbamate is formed mainly from yeasts and malolactic bacterias during winemaking.The lower temperatures of alcoholic fermentation and the supplements of pectases before alcoholic fermentation could contribute to minimize the production of ethyl carbamate in wine.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第1期152-155,共4页
Food and Fermentation Industries
基金
国家重点产业振兴和技术改造专项投资项目<食品安全检验检测能力专项建设>(鲁发改投资[2010]1460号)
烟台市科技发展计划项目<葡萄酒质量安全性控制及产品质量可追溯体系的建立>(2009147)
