The Application of an Improved GC-MS Procedure to Investigate Ethyl Carbamate Behavior During the Production of Madeira Wines

• M. A. Ferreira ^[1] ; J.O. Fernandes ^[1]
  1. [1] Universidade Do Porto

     Universidade Do Porto

     Santo Ildefonso, Portugal

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 43, Nº 4, 1992, págs. 339-343
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • A gas chromatography-mass spectrometry (GC-MS) method for ethyl carbamate quantification in Madeira wines is presented. The method is applied to follow the evolution of ethyl carbamate levels during the fermentation and baking processes. Three wine samples were specifically prepared from the same grape must and fortified with the same wine spirit, at different °Baumé, after which the wines were submitted to the same baking conditions: 45°C for 90 days. The samples were analyzed before baking and after 30, 60, and 90 days baking. An increase in the ethyl carbamate yields was established at different fermentation levels and baking stages, respectively. The wine spirit used revealed no ethyl carbamate.