Influence of fruit wine maturation on ethyl carbamate content
2006
Koch-Wilk, M. | Pogorzelski, E. | Kobus, M. | Wilkowska, A.,Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii
For the research tests various glass bottles (transparent, brown, green) were applied for maturation of apple and cherry wines over 6 months. The samples were kept in darkness at cellar temperature and in daylight at ambient temperature in the spring-summer time. During fruit wine maturation process the ethyl carbamate content was significantly increased: for cherry wine by 65 percent, apple wine by 45 percent. It was determinated that fundamental influence on the undesirable ethyl carbamate content has a daylight and temperature of 20-30 deg C. Furthermore, brown glass, darkness and cellar temperature make the formation of ethyl carbamate during the maturation slow
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