Urea Contribution to Ethyl Carbamate Formation in Commercial Wines During Storage

Kodama, Seiichi; Suzuki, Tohru; Fujinawa, Shohei; Teja, Pete de la; Yotsuzuka, Fumio

doi:10.5344/ajev.1994.45.1.17

Cited by 46 publications

(3 citation statements)

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“…Ethyl carbamate is also formed in distilled ethyl alcohol, especially obtained from stone fruits (cherries, apricots or plums), as a result of the reaction of ethanol and isocyanate, a by-product of the enzymatic hydrolysis of cyanoglycosides present in these fruits [9,10,15,24,30,47,48]. The amount of ethyl carbamate in distilled spirits is influenced by the distillation temperature, ethanol content and the design of the distillation apparatus [30].…”

Section: The Role Of Wine Microorganisms In the Formation Of Ethyl Ca...mentioning

confidence: 99%

“…The rate of formation and quantity of ethyl carbamate depend on the ease of transfer of the carbamyl moiety and, in complex solutions, on the presence or absence of competing acceptor molecules [20]. It was shown that the formation of ethyl carbamate is proportional to the initial concentrations of urea, citrulline and ethanol [14,20,23,24,47].…”

Section: Technological Factors Affecting the Formation Of Ethyl Carba...mentioning

confidence: 99%

“…Temperature and storage time are among the main factors that have a significant impact on the final concentration of ethyl carbamate and its precursors in wine [24,30,45,47]. With an increase in temperature by 10 • C, the formation of ethyl carbamate from urea and citrulline increases by 1.5-2 and 1.5-2.5 times, respectively [14].…”

Section: Technological Factors Affecting the Formation Of Ethyl Carba...mentioning

confidence: 99%

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Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

Shalamitskiy,

Tanashchuk,

Cherviak

et al. 2023

Foods

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Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.

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