Ethylcarbamate in wine (CROSBI ID 464984)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa
Podaci o odgovornosti
Ekkehard, Clauss ; Konja, Gordana ; Bučar, Boris ; Frantz, Joachim
engleski
Ethylcarbamate in wine
Investigations of formation of ethylcarbamate (EC) is done by four different experiments, with grapses, with urea, with blue-fining and filling temperatures. Most of samples were heated with a temperature of 60 Celsius degree over 4 hours to bring precursors to the reaction in order to reach a maximum rate of ec. The formation of ec needs the present of alcohol. There are existing precursors at all parts of the grapes and can be converted to ec by adding alcohol. Urea according to rice wine is used as nutrition salt for microorganisms and can be a reason of increasing the content of ec in wine. By a blue fining, the content of ec in wine cab be extended. The experiment with warm filling shows no influence to the formation of ec. The wine did not have enough potential to see an influence. The results means for the practice, than attention must be paid to contact times during processing and to a precipitation and racking off as fas as possible. Thus minimizes the risk of formation of ec in wine, a dangerous stuff.
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
120-123-x.
1996.
objavljeno
Podaci o matičnoj publikaciji
Zbornik referatov
Slovenska vinska akademija-VERITAS
VERITAS
Podaci o skupu
1. Slovenski vinogradniško-vinarski kongres
predavanje
04.12.1996-06.12.1996
Portorož, Slovenija