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Ethyl carbamate is a natural constituent of wine and other fermented products, but levels are higher in products containing substantial levels of ethanol.EC has been found to have mutagenic potential, and thus levels are regulated in some markets.It is formed largely by the reaction of ethanol with urea as well as citrulline.The levels of urea and citrulline in a finished wine depends on the concentration of available nitrogen during fermentation, so that a nitrogen rich must will result in higher levels of urea and citrulline.Methods for managing EC are several, and new methods are appearing.