The effects of different yeasts and the same yeast under different conditions on wine fermentation were analyzed using high-performance liquid chromatography. Additionally, we evaluated the effects of different fermentation conditions on the production of ethyl carbamate and biogenic amines in Cabernet Sauvignon wine. In general, under different fermentation and processing conditions, high temperatures and large inoculation amounts caused an increase in ethyl carbamate production; However, biogenic amine production was less affected. We observed that the alcohol content of dried wine increased due to its high sugar concentration. Eventually, the contents of ethyl carbamate and biogenic amine also increased. At the final stage of malolactic fermentation, ethyl carbamate and biogenic amine contents were found to increase with the increase in temperature and inoculation amount. In summary, this study provides data and theoretical support for the detection of ethyl carbamate and biogenic amines in wine.
ZHANG Yisheng
,
ZHANG Huiling
,
XUE Yixuan
,
GUO Xiaomeng
. Analysis of ethyl carbamate and biogenic amine production in dry red Ningxia Cabernet Sauvignon wine[J]. Food and Fermentation Industries, 2020
, 46(12)
: 134
-139
.
DOI: 10.13995/j.cnki.11-1802/ts.022792
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