Research Progress of Ethyl Carbamate in Brewing Wine

LIN Yi-jin; OU Meng-ying; GUAN Tong-wei; ZHANG Xi-chao; SHANG Zhi-hao; LI Dong; ZHANG Jia-xu; ZHAO Xiao-lin

doi:10.13386/j.issn1002-0306.2019.11.058

LIN Yi-jin, OU Meng-ying, GUAN Tong-wei, ZHANG Xi-chao, SHANG Zhi-hao, LI Dong, ZHANG Jia-xu, ZHAO Xiao-lin. Research Progress of Ethyl Carbamate in Brewing Wine[J]. Science and Technology of Food Industry, 2019, 40(11): 358-364. DOI: 10.13386/j.issn1002-0306.2019.11.058

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Research Progress of Ethyl Carbamate in Brewing Wine

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Ethyl carbamate(EC),as a type 2A carcinogen widely existing in brewing wine,is one of the potential factors threatening the health and safety of drinking people. The content level and production process of EC in different brewing liquors are different,because there are obvious differences in raw materials and fermentation methods,which also limit the application scope of some existing control measures for EC. The pollution level and intake risk of EC in various brewing liquors are reviewed in this paper,and the formation mechanism and control measures of EC are summarized. This review aim to provide references for brewing consumers and producers.

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Research Progress of Ethyl Carbamate in Brewing Wine

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