Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine.
Ethyl carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p<0.01). Urea increased during yellow rice wine fermentation and was above 20 mg/kg after the wine was fried; urea contributed to EC formation when the fried wine was cooled slowly. These results indicate that it is necessary for industry to optimize the wine frying conditions, such as temperature, time and cooling process in order to decrease EC formation.
Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China. Electronic address: pgwu@cdc.zj.cn.
Pinggu
P
Wu
College of Biology and Environmental Engineering, Zhejiang Shuren University, No. 8 Shuren Street, Hangzhou 310015, China. Electronic address: ccg0516@sina.com.
Chenggang
C
Cai
Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China.
Xianghong
X
Shen
Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China.
Liyuan
L
Wang
Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China.
Jing
J
Zhang
Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China.
Ying
Y
Tan
Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China.
Wei
W
Jiang
Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China.
Xiaodong
X
Pan
D003296:Cooking; D005285:Fermentation; D061353:Food Storage; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry*; D014508:Urea / Q000032:analysis; D014520:Urethane / Q000032:analysis*; D014920:Wine / Q000032:analysis*
D014520:Urethane; D014508:Urea
Change; Ethyl carbamate; Fermentation; Storage; Urea; Yellow rice wine