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Wplyw procesu lezakowania win owocowych na zawartosc karbaminianu etylu

100%

Koch-Wilk M., Pogorzelski E., Kobus M., Wilkowska A.

Przemysł Fermentacyjny i Owocowo-Warzywny

2006

tom 50

nr 07-08

52-54

Over the last years can be evidenced an interest in influence of various factors on formation and content of ethyl carbamate in alcoholic drinks. In the dissertation the influence of lighting, packaging, temperature and its exposure time on ethyl carbamate content in fruit wines was determined. For the research tests various glass bottles (transparent, brown, green) were applied for maturation of apple and cherry wines over 6 months. The samples were kept in darkness at cellar temperature and in daylight at ambient temperature, in the spring-summertime. During fruit wine maturation process the ethyl carbamate content was significantly increased: for cherry wine by 65%, apple wine by 45%. It was determined that fundamental influence on the undesirable ethyl carbamate content has a daylight and temperature of 20-30°C. Furthermore, brown glass, darkness and cellar temperature make the formation of ethyl carbamate during the maturation slow.

Ograniczanie wyników

1 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Kobus M.

1 Koch-Wilk M.

1 Pogorzelski E.

1 Wilkowska A.

1 2006

Wyniki wyszukiwania

Wplyw procesu lezakowania win owocowych na zawartosc karbaminianu etylu