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Effect of ageing of sweet S herry wines obtained from cvs M uscat and P edro X iménez on ethyl carbamate concentration
Author(s) -
RuizBejarano M.J.,
CastroMejías R.,
RodríguezDodero M.C.,
GarcíaBarroso C.
Publication year - 2015
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12147
Subject(s) - vintage , ageing , ethyl carbamate , ethanol fermentation , chemistry , wine , food science , cultivar , fermentation , winemaking , horticulture , biology , biochemistry , genetics
Background and Aims Ethyl carbamate ( EC ) is a known carcinogen that has been found in wines. The aims of this study were: (i) to study the effect of fermentation under different enological conditions on the EC concentration in sweet S herry wines made from the two grape cultivars, M uscat and P edro X iménez, during three consecutive vintages (2008–2010); and (ii) to investigate the evolution of EC concentration during ageing in oak and in stainless steel. Methods and Results Before and during ageing, the wines obtained were periodically sampled, and EC content was determined by HPLC with fluorescence detection. Mean values of EC ranged from 6.16 μg/L for samples after alcoholic fermentation to 120 μg/L for samples after 28 months of ageing in oak. Data were submitted for ANOVA and cluster analysis. It has been observed that the various factors considered (vinification conditions, ageing type, ageing time, grape cultivar and vintage) have significant influence on the EC concentration of the wines. The use of S accharomyces bayanus instead of S accharomyces cerevisiae reduced the EC concentration significantly. Both the use of nutrients and skin contact with pectolytic enzymes increased EC concentration. Ageing increased the EC content for all vinification conditions. Conclusions Ageing was the most significant factor affecting EC concentration of the wines. Wines made from M uscat, fermented with S . cerevisiae and aged in oak cask for up to 28 months presented the highest EC concentration. Significance of the Study The ageing of sweet S herry wines in oak results in a concentration of EC higher than that from ageing of similar wines in stainless steel.