Ethyl carbamate concentrations of typical Spanish red wines

Uthurry, C. A.; Varela, F.; Colomo, B.; Lepe, José Antonio Suárez; Lombardero, J.; Hierro, J.R. García Del

doi:10.1016/j.foodchem.2004.01.063

Cited by 46 publications

(51 citation statements)

References 16 publications

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“…possesses urease activity [14] that can be used in order to reduce the urea content during fermentation processes [15]. This compound is the main precursor of ethyl carbamate (a toxic compound) in wine [16].…”

Section: Schizosaccharomycesmentioning

confidence: 99%

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Benito

Palomero

Morata

et al. 2012

Eur Food Res Technol

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This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which Schizo. pombe 938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with Sacch. cerevisiae Cru Blanc alone. The pyruvic acid concentration was significantly higher in Schizo. pombe fermentations. The sensorial properties of the different final wines varied widely.

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Section: Schizosaccharomycesmentioning

confidence: 99%

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Benito

Palomero

Morata

et al. 2012

Eur Food Res Technol

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“…The world wine market is experiencing increasing interest in new yeast strains that can produce unique wines with novel properties (Benito et al, 2015a;Carrau et al, 2015;Englezos et al, 2015;Esteve-Zarzoso et al, 1998;Fleet, 2008;Jolly et al, 2014Jolly et al, , 2006Medina et al, 2013;Pretorius, 2000;Uthurry et al, 2004). This is the reason that certain non-Saccharomyces yeast, such as Schizosaccharomyces, which have the ability to lower the malic acid content of wine, could prove to be an excellent alternative to lactic acid bacteria and are currently viewed with much interest (Benito et al, 2015b(Benito et al, , 2014aFleet, 1999;Suárez-Lepe et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore the urease activity (Deák, 2008;Lubbers et al, 1996) is also of much interest concerning food safety. Urea is the primary precursor of ethyl carbamate (Uthurry et al, 2004) so reducing the urea content could lower ethyl carbamate, which is one of the principal food safety problems in modern enology (Benito, 2015c;Uthurry et al, 2006). Additionally, the use of Schizosaccharomyces could limit the risk of biogenic amines (Alcaide-Hidalgo et al, 2007;Benito, 2015c), which are notorious for causing physiological problems in humans (MorenoArribas and Polo, 2008).…”

Section: Introductionmentioning

confidence: 99%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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“…Apprehension related to EC occurrence in alcoholic beverages arose in 1985, when relatively high levels were detected by Canadian authorities in brandies and others liquors [9,10]. Consequently, maximum level of EC was firstly established by Canada authorities for alcoholic beverages, according to the consumption patterns and ADI (acceptable daily intake) value evaluation: 30 g/L for table wine, 100 g/L for fortified wines, 150 g/L for distilled spirits, and 400 g/L for fruit brandies and liquors [11,12].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine

Perestrelo

Petronilho

Câmara

et al. 2010

Journal of Chromatography A

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a b s t r a c tAn analytical methodology based on headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-ToFMS) was developed for the identification and quantification of the toxic contaminant ethyl carbamate (EC) directly in fortified wines. The method performance was assessed for dry/medium dry and sweet/medium sweet model wines, and for quantification purposes, calibration plots were performed for both matrices using the ion extraction chromatography (IEC) mode (m/z 62). Good linearity was obtained with a regression coefficient (r 2 ) higher than 0.981. A good precision was attained (R.S.D. <20%) and low detection limits (LOD) were achieved for dry (4.31 g/L) and sweet (2.75 g/L) model wines. The quantification limits (LOQ) and recovery for dry wines were 14.38 g/L and 88.6%, whereas for sweet wines were 9.16 g/L and 99.4%, respectively. The higher performance was attainted with sweet model wine, as increasing of glucose content improves the volatile compound in headspace, and a better linearity, recovery and precision were achieved. The analytical methodology was applied to analyse 20 fortified Madeira wines including different types of wine (dry, medium dry, sweet, and medium sweet) obtained from several harvests in Madeira Island (Portugal). The EC levels ranged from 54.1 g/L (medium dry) to 162.5 g/L (medium sweet).

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Ethyl carbamate concentrations of typical Spanish red wines

Cited by 46 publications

References 16 publications

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine

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