为探讨葡萄酒贮存过程中氨基甲酸乙酯(EC)含量的动态变化情况,通过外加反应底物(尿素与瓜氨酸),在葡萄酒体系中研究EC的生成规律,分析了贮存温度、初试尿素和瓜氨酸含量、pH值对贮酒过程中EC含量的影响。结果表明,贮存过程中葡萄酒中尿素和瓜氨酸含量呈下降趋势,而EC的含量逐渐上升;贮存温度、初试尿素和管氨酸含量越高,贮存一段时间后葡萄酒中EC含量也越高;对葡萄酒进行热处理能够显著促进EC的形成,但pH值对EC含量的影响不明显。

To explore dynamic changes of urethane( EC) content in the wine during storage,the generation of EC in the wine system was studied by applying the reaction substrate( urea and citrulline). The storage temperature,the first test of urea and citrulline content,effect of pH on EC content in wine storage were analyzed. The results showed that during the storage of wine,the contents of urea and citrulline decreased,while the EC levels gradually increased with the increasing storage temperature and the content of urea and acid in the first test tube. Heat treatment of the wine could significantly promote the formation of the EC,while the effect of pH on the EC content was not obvious.