THE APPLICATION OF AN IMPROVED GC-MS PROCEDURE TO INVESTIGATE ETHYL CARBAMATE BEHAVIOR DURING THE PRODUCTION OF MADEIRA WINES

• Type: Article in International Scientific Journal
• Date: 1992

Authors

FERREIRA, MA (Author) Other; FERNANDES, JO (Author) FFUP

Journal

Title: American Journal of Enology and Viticulture

Vol. 43

Pages: 339-343

ISSN: 0002-9254

Publisher: American Society for Enology and Viticulture

Indexing

ISI Web of Knowledge - 9 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-001-PY8

Abstract (EN): 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 degrees-Baume, after which the wines were submitted to the same baking conditions: 45-degrees-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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5