Ethyl carbamate concentrations of typical Spanish red wines

• Published in: Food chemistry Vol. 88; no. 3; pp. 329 - 336
• Main Authors: Uthurry, C.A., Varela, F., Colomo, B., Suárez Lepe, J.A., Lombardero, J., García del Hierro, J.R.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2004; Elsevier
• Subjects: Alcoholic fermentation; Biological and medical sciences; Ethyl carbamate; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Lactic bacteria; Malolactic fermentation; Red wines; Urea; Wines and vinegars; Yeasts; Malolactic fermentation; Red wines; Yeasts; Urea; Alcoholic fermentation; Ethyl carbamate; Lactic bacteria; Yeast; Concentration; Red wine; Alcoholic beverage; Bacteria; Ureas; Spanish; Carbamate
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.01.063

The ethyl carbamate concentrations of four typical appelation contrô l é e Spanish red wines (Rioja, Ribera del Duero, Valdepeñas and Vinos de Madrid) were studied, and correlations sought with the alcoholic, volatile, acid and mineral concentrations. Data were analysed by principal components analysis (PCA) using either all eighteen variables studied or eight supposedly better correlated with ethyl carbamate concentration. Maximum wine ethyl carbamate levels were <25 μg/L; in some samples, levels of 3 or 4 μg/L were registered, in others no ethyl carbamate was detected at all. In the analysis involving eight variables, the strongest correlations were seen between ethyl carbamate and ethyl lactate and volatile acidity. Suggestions are made regarding the origin of ethyl carbamate in these wines.