Comparative Analysis of Ethyl Carbamate Content in the Wines from Different Areas

Abstract:

To study the differences of ethyl carbamate content in the wines from Huailai and Fangshan，two different yeasts（ST and BO213）were selected for the fermentation test to compare the ethyl carbamate content in the wines. Moreover，the comparison between ‘Merlot’ and ‘Cabernet Sauvignon’ were fermented by yeast nutrients（0 g/L，0.3 g/L，and 0.6 g/L） from Huailai was analyzed. The results showed that the ethyl carbamate content in the wines fermented by yeasts（ST and BO213）from Fangshan was higher than in Huailai. The ethyl carbamate content was different in the wines fermented by different yeast nutrients additions with the same yeast，and the ethyl carbamate content in ‘Cabernet Sauvignon’ wine was higher than that in ‘Merlot’ wine. The ethyl carbamate content ranged from 1 to 7.4μg/L and the average content was 3.9 μg/L during the wine fermentation. The ethyl carbamate content results were in line with international standards in wine.