Temperature and Light Effects on Ethyl Carbamate Formation in Wine During Storage

Abstract

MATERIALS & METHODSThe formation and/or increase of ethyl carbamate during storage of wine was monitored at 43°C 32°C and 22°C in the dark, at 22°C under fluorescent light and in a greenhouse with naturally fluctuating temperature and light conditions simulating commercial display of wines. The ethyl carbamate concentration of fifteen selected red and white table and dessert wines was determined initially, and after 3, 6, and 12 months storage. In most wines ethyl carbamate increased as a function of time and temperature. After 12 months in the dark at 43°C. the ethyl carbamate in two red wines increased 20 to 30 times. SamplesBottles of 15 commercial eastern red and white table and dessert wines in either clear or green bottles were obtained from different wine companies. All but two (native K rotundi[oo[in) of the wines were blends of two to five red or white grape varieties of American cultivars, Hybrids and K vinifera types. During the wine making at the wineries, urea was added to dessert wines I and 2 and the alcohol concentration was increased in three of the dessert wines and one white variety (Table 1). The red wine 5 was pasteurized using a short flash to 80°C followed by immediate cooling. The storage study was initiated shortly after bottling. Samples of each of the 15 wines were analyzed for EC and tested for potential EC formation by heating at 70°C for 48 hr in a controlled water bath prior to storage; the EC content measured after this heat treatment is hereafter referred to as "potential EC formation."It increased ihree to nine-fold in nine of the wines, but remained unchanged in four. Light did not significantly influence ethyl carbamate formation, whether in clear or green bottles.

Carbamato de etila em bebidas alcoólicas (cachaça, tiquira, uísque e grapa)

“…Outro fator a ser considerado é a radiação luminosa 29,30 , que pode exercer uma influência na formação de carbamato de etila após a destilação, favorecendo a oxidação radicalar do cianeto a cianato e, assim, formando carbamato de etila (Eq. 4).…”

Effect of light on the concentration of ethyl carbamate in cachaça stored in glass bottles

“…In a previous work, we reported the influence of light on the formation and storage of this contaminant in wine. Tegmo-Larsson and Spittler (33), researching the influence of light and storage on the formation of EC, evaluated the formation and/or increase in 15 samples of red and white table wines stored at three temperatures (43, 32 and 22°C) in the dark and at 22°C under fluorescent light. The concentration of EC was determined initially and after 3, 6 and 12 months of storage.…”

A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

“…The ethanolysis of citrulline and urea to LAB strains able to derive energy from arginine catabolism may be more competitive in the stressful environment of wine form EC proceeds at elevated temperatures (Ough et al 1988) or at low to normal wine storage temperatures (Tegmo-(acid and alcohol) than those strains unable to do so. These strains may also excrete citrulline which can be used as a Larsson and Spittler 1990 ;Stevens and Ough 1993 ;Kodama et al 1994). The excretion of urea from arginine metabolism produced from arginine degradation may, in part, confer biological stability upon wine.…”

“…Spontaneous (natural) MLF in wine should be discouraged as the characconducted by Leuc. oenos strains (Tegmo-Larsson et al 1989 ;Tegmo-Larsson and Henick-Kling 1990a), while others claim teristics of indigenous LAB are not known. These strains may degrade arginine to produce citrulline that could promote the that MLF increases EC formation in wine Sponholz , 1992Ingargiola 1992).…”