Aim: To evaluate the potential risk of ethyl carbamate (EC) formation in wine by studying its production kinetics at suboptimal storage temperatures. Methods and results : The kinetics of EC formation was investigated in 60 white wines obtained from 6 varietal juices fermented with 10 yeast strains. The wines were analysed for their urea content at bottling, then EC formation was monitored during in-bottle storage at < 12 °C for 150 days followed by 152 days at 40 °C. Storage at < 12 °C had no effect on EC formation, regardless of initial urea content ; however, at 40 °C we found a positive correlation between initial urea content and final EC content. Conclusion : Urea content higher than 20 mg/L in wine kept at 40 °C can produce from 15 up to 30 ìg/L EC in less than 5 days. Two yeast strains, La Claire SP665 and Maurivin Platinum, minimised the urea in wine, reducing the risk of EC formation. Significance and impact of the study: the temperatures used in this study can be accidentally - but easily - reached during suboptimal wine storage and shipping, and in the presence of substantial amounts of urea, the EC level can exceed the warning levels established by some countries in just a few days. The paper confirms the importance of minimising urea production in wine and controlling temperature during storage and shipping.

Larcher, R.; Moser, S.; Menolli, A.U.; Tonidandel, L.; Nicolini, G. (2013). Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter. JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, 47 (1): 65-68. handle: http://hdl.handle.net/10449/21890

Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter

Larcher, Roberto;Moser, Sergio;Tonidandel, Loris;Nicolini, Giorgio
2013-01-01

Abstract

Aim: To evaluate the potential risk of ethyl carbamate (EC) formation in wine by studying its production kinetics at suboptimal storage temperatures. Methods and results : The kinetics of EC formation was investigated in 60 white wines obtained from 6 varietal juices fermented with 10 yeast strains. The wines were analysed for their urea content at bottling, then EC formation was monitored during in-bottle storage at < 12 °C for 150 days followed by 152 days at 40 °C. Storage at < 12 °C had no effect on EC formation, regardless of initial urea content ; however, at 40 °C we found a positive correlation between initial urea content and final EC content. Conclusion : Urea content higher than 20 mg/L in wine kept at 40 °C can produce from 15 up to 30 ìg/L EC in less than 5 days. Two yeast strains, La Claire SP665 and Maurivin Platinum, minimised the urea in wine, reducing the risk of EC formation. Significance and impact of the study: the temperatures used in this study can be accidentally - but easily - reached during suboptimal wine storage and shipping, and in the presence of substantial amounts of urea, the EC level can exceed the warning levels established by some countries in just a few days. The paper confirms the importance of minimising urea production in wine and controlling temperature during storage and shipping.
Urethane
Urea
Yeast
Temperature
Ageing
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
2013
Larcher, R.; Moser, S.; Menolli, A.U.; Tonidandel, L.; Nicolini, G. (2013). Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter. JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, 47 (1): 65-68. handle: http://hdl.handle.net/10449/21890
File in questo prodotto:
File Dimensione Formato  
Larcher et al Int J Sci Vigne Vin 2013_47(1)_65-68.pdf

non disponibili

Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 550.09 kB
Formato Adobe PDF
550.09 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/21890
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 5
  • ???jsp.display-item.citation.isi??? 3
social impact