Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine |
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| Authors: | Dianhui Wu Jian Lu |
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| Affiliation: | 1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, , Wuxi, 214122 People's Republic of China;2. School of Biotechnology, Jiangnan University, , Wuxi, 214122 People's Republic of China;3. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, , Wuxi, 214122 People's Republic of China |
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| Abstract: | Ethyl carbamate (EC), which is present in Chinese rice wine, has a large potential for carcinogenicity and genotoxicity. EC is produced during the process of rice wine fermentation and storage. High concentrations of precursors, as well as high temperatures, will significantly accelerate the formation of EC. The present work aims to reduce EC formation by optimizing the production process, especially the boiling procedure. With various boiling sterilization temperatures, EC accumulated to different concentrations but the lower the temperature, the less EC was formed. To preserve the quality traits of Chinese rice wine, including biological and non‐biological stability, as well as the sugar component, an 80°C boiling temperature is suggested. The present study provides direction for process optimization, which combined with improved production technology and metabolic engineered yeast strains, can reduce the content of EC in Chinese rice wine. Copyright © 2014 The Institute of Brewing & Distilling |
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| Keywords: | ethyl carbamate Chinese rice wine wine boiling sterilization (non)‐biological stability sugar content |
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