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New insights into ethyl carbamate occurrence in fortified wines

2021Journal article Open access
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dc.contributor.authorLeça, João M.
dc.contributor.authorPereira, Vanda
dc.contributor.authorMiranda, Andreia
dc.contributor.authorVilchez, José Luis
dc.contributor.authorMarques, José C.
dc.date.accessioned2021-10-13T13:01:47Z
dc.date.available2021-10-13T13:01:47Z
dc.date.issued2021
dc.description.abstractThe occurrence of ethyl carbamate (EC) in fortified wines was studied testing different model wines under accelerated ageing (45 °C for 4 months and 70 °C for 1 month), to investigate the possibility of arginine (Arg) being a direct precursor of EC in fortified wines, comparing it with known major precursors, urea and citrulline (Cit). Wine main sugars were appraised as possible catalysts, as previously pointed out. Model wines showed that: Arg can induce the EC formation under accelerated ageing, even without being metabolised by microorganisms; although much less reactive, Arg can play a significant role since high residual levels can occur in young fortified wines; glucose (Glc) and fructose (Fru) suppressed the EC formation from urea and Cit pathways, in about 11–26%. Moreover, Madeira wine samples were investigated in order to appraise the eventual contribution of the alcoholic fortification. The results revealed that this step can promote a decrease of the amount of these EC precursors up to 46%. Despite preliminary, additional information about the EC formation in fortified wines was obrained namely for designing new mitigation strategies, which can pass through the reduction of residual Arg.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeça, J. M., Pereira, V., Miranda, A., Vilchez, J. L., & Marques, J. C. (2021). New insights into ethyl carbamate occurrence in fortified wines. LWT, 111566. https://doi.org/10.1016/j.lwt.2021.111566pt_PT
dc.identifier.doi10.1016/j.lwt.2021.111566pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3721
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectWine ageingpt_PT
dc.subjectEthyl carbamatept_PT
dc.subjectArgininept_PT
dc.subjectWine sugarspt_PT
dc.subjectAlcoholic fortificationpt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleNew insights into ethyl carbamate occurrence in fortified winespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage111566pt_PT
oaire.citation.titleLWTpt_PT
oaire.citation.volume150pt_PT
person.familyNameLeça
person.familyNamePereira
person.familyNameMiranda
person.familyNameVILCHEZ
person.familyNameMarques
person.givenNameJoão Micael
person.givenNameVanda
person.givenNameAndreia
person.givenNameLUIS
person.givenNameJose C
person.identifier1083569
person.identifier41146
person.identifier.ciencia-id6213-EB73-1A9F
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-1704-6745
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0003-4180-0541
person.identifier.orcid0000-0002-0120-9151
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id55979990800
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id7203033313
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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