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

Autor:	Terry D. Spittler, Inga-Mai Tegmo-Larsson
Rok vydání:	1990
Předmět:	Wine chemistry.chemical_compound Chromatography chemistry Fluorescent light Ethyl carbamate Light effect Food Science
Zdroj:	Journal of Food Science. 55:1166-1167
ISSN:	1750-3841 0022-1147
Popis:	The 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. It increased three 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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::86cbd5ecc042fa8a7648ca1b743c4476 https://doi.org/10.1111/j.1365-2621.1990.tb01624.x Zobrazit plný text záznamu Plný text