Ethyl carbamate content in wines with malolactic fermentation induced at different points in the vinification process

  1. Masqué, M.C. 1
  2. Soler, M. 1
  3. Zaplana, B. 1
  4. Franquet, R. 1
  5. Rico, S. 1
  6. Elorduy, X. 1
  7. Puig, A. 1
  8. Bertran, E. 1
  9. Capdevila, F. 1
  10. Palacios, A.T. 4
  11. Romero, S.V. 2
  12. Heras, J.M. 2
  13. Krieger-Weber, S. 3
  1. 1 Institut Català de la Vinya i El Vi
    info

    Institut Català de la Vinya i El Vi

    Vilafranca del Penedès, España

  2. 2 Lallemand Bio, C/Galileu, no. 303-305, Barcelona 08028, Spain
  3. 3 Lallemand Bio, Münchingen 70825, Germany
  4. 4 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

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Revista:
Annals of Microbiology

ISSN: 1590-4261

Año de publicación: 2011

Volumen: 61

Número: 1

Páginas: 199-206

Tipo: Artículo

DOI: 10.1007/S13213-010-0071-Y SCOPUS: 2-s2.0-79952008641 WoS: WOS:000287500900028 GOOGLE SCHOLAR

Otras publicaciones en: Annals of Microbiology

Resumen

Ethyl carbamate (EC) is a carcinogenic compound found in fermented food and beverages such as wine. Although its carcinogenic potential in animals is known, information regarding its effects in humans remains insufficient, thus there is increasing interest in its research. EC content is higher in products with high alcohol content and in aged products. The main precursor involved in EC production in wine is urea, which is produced by metabolism of arginine by yeast, but there is also evidence that EC levels can increase after malolactic fermentation (MLF). Some lactic acid bacteria (LAB) can degrade the arginine present in must and wine via the arginine deiminase pathway, producing citrulline and carbamyl phosphate. Both compounds can react with ethanol in acidic conditions and produce EC. Our research group is studying the influence of MLF induced at different points of wine-making on the quality of the resulting wine. Among other parameters, the content of toxic compounds such as EC was evaluated. Results so far indicate that EC levels at the end of MLF were quite low (less than 3 μg/l) in all cases, i.e. below the existing legal limit (e.g. 30 μg/l in Canada). In almost all wines, EC concentrations increased after 8 months of storage as has been described by other authors. In some of the wines in which MLF was carried out by selected LAB, the increase in EC concentration was lower. © 2010 Springer-Verlag and the University of Milan.