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Publication
Ethyl carbamate in fortified wines: mitigation and control
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Authors
Abstract(s)
O carbamato de etilo (CE) é um composto que ocorre naturalmente em bebidas
alcoólicas. A sua toxicidade aguda é baixa, mas o consumo continuado levanta algumas
preocupações, razão pela qual a indústria de bebidas alcoólicas se comprometeu a reduzir os
níveis de CE tanto quanto possível. Este estudo pretende desenvolver e avaliar estratégias para
mitigar a formação de CE em vinhos fortificados, com o vinho Madeira como caso de estudo.
Primeiramente, uma extração líquido-líquido miniaturizada seguida por cromatografia
líquida de fase reversa com deteção por espectrometria de massa em tandem foi desenvolvida
com um bom limite de quantificação. Esta metodologia permitiu a determinação simples e
eficiente de CE em vinhos fortificados. Foi utilizada para analisar um conjunto representativo
de amostras de vinho Madeira, cujos resultados evidenciaram que os vinhos mais velhos
tendem a apresentar concentrações mais elevadas de CE.
A evolução do CE e dos seus principais precursores foi estudada numa amostragem de
vinhos doces e secos de castas tintas e brancas, submetidos a estufagem e canteiro. Os vinhos
doces Tinta Negra estufados apresentaram a maior propensão para formar CE e concluiu-se
que outros compostos ou características físico-químicas não reportadas podem influenciar a
ocorrência do CE.
A arginina é apresentada como um novo precursor de CE, menos reativo que a ureia e
a citrulina, mas relevante devido aos significativos níveis residuais em vinhos. Os principais
açúcares no vinho, glucose e frutose, suprimem a formação de CE pelas vias dos precursores
mais reativos, em até 26%. A fortificação alcoólica, utilizada para interromper a fermentação,
não é um processo crítico para a ocorrência dos precursores de CE. O impacto da inoculação
de leveduras indígenas não-Saccharomyces foi avaliado: Pichia terricola e Starmerella
bacillaris revelaram o menor potencial para formar CE e podem ser ferramentas úteis para a
sua mitigação em vinhos fortificados.
Ethyl carbamate (EC) is a natural occurring compound in alcoholic beverages. Its acute toxicity is low, but its continued consumption raises some toxicological concerns, reason why the industry of alcoholic beverages committed to decrease EC levels as far as possible. This study aims to develop and evaluate strategies to mitigate EC formation in fortified wines, with Madeira wine as a study case. Madeira wine is a well-established product with a known reputation that results from unique edaphoclimatic characteristics and maturation processes. Firstly, a miniaturized liquid-liquid extraction followed by reversed-phase liquid chromatography-tandem mass spectrometry detection was successfully developed with a good limit of quantification. This methodology was important for the simple and efficient determination of EC in fortified wines. It was used to analyse a representative sample set of Madeira wines and the results highlighted that older wines tend to have higher EC concentrations. The evolution of EC together with its main precursors was studied in a sampling of sweet and dry wines from red and white grape varieties, submitted to estufagem and canteiro. Tinta Negra sweet wines submitted to estufagem exhibited the highest propensity to form EC and we concluded that unreported compounds or physicochemical characteristics may also influence EC occurrence. Arginine is here presented as a new EC precursor, less reactive than urea and Citrulline, but important, due to its usually high residual levels in wines. The wine main sugars, glucose and fructose, suppress EC formation from its most reactive precursors up to 26%. The alcoholic fortification step, normally used to stop fermentation, is not a critical process for EC precursors’ occurrence. The impact of indigenous non-Saccharomyces yeasts on EC formation was evaluated: Pichia terricola and Starmerella bacillaris revealed the lowest potential to form EC and, therefore, both species can be useful for its mitigation in fortified wines.
Ethyl carbamate (EC) is a natural occurring compound in alcoholic beverages. Its acute toxicity is low, but its continued consumption raises some toxicological concerns, reason why the industry of alcoholic beverages committed to decrease EC levels as far as possible. This study aims to develop and evaluate strategies to mitigate EC formation in fortified wines, with Madeira wine as a study case. Madeira wine is a well-established product with a known reputation that results from unique edaphoclimatic characteristics and maturation processes. Firstly, a miniaturized liquid-liquid extraction followed by reversed-phase liquid chromatography-tandem mass spectrometry detection was successfully developed with a good limit of quantification. This methodology was important for the simple and efficient determination of EC in fortified wines. It was used to analyse a representative sample set of Madeira wines and the results highlighted that older wines tend to have higher EC concentrations. The evolution of EC together with its main precursors was studied in a sampling of sweet and dry wines from red and white grape varieties, submitted to estufagem and canteiro. Tinta Negra sweet wines submitted to estufagem exhibited the highest propensity to form EC and we concluded that unreported compounds or physicochemical characteristics may also influence EC occurrence. Arginine is here presented as a new EC precursor, less reactive than urea and Citrulline, but important, due to its usually high residual levels in wines. The wine main sugars, glucose and fructose, suppress EC formation from its most reactive precursors up to 26%. The alcoholic fortification step, normally used to stop fermentation, is not a critical process for EC precursors’ occurrence. The impact of indigenous non-Saccharomyces yeasts on EC formation was evaluated: Pichia terricola and Starmerella bacillaris revealed the lowest potential to form EC and, therefore, both species can be useful for its mitigation in fortified wines.
Description
Keywords
Carbamato de etilo Vinho Açúcares Fortificação Leveduras não-Saccharomyces Ethyl carbamate Wine Sugars Alcoholic fortification Non-Saccharomyces yeasts Chemistry . Faculdade de Ciências Exatas e da Engenharia