Naslov
Etilkarbamat u vinu
(Ethylcarbamate in wine)

Autori
Ekkehard, Clauss ; Konja, Gordana ; Bučar, Boris ; Frantz, Joachim

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Zbornik referatov / Slovenska vinska akademija-VERITAS - : VERITAS, 1996, 120-123

Skup
1. Slovenski vinogradniško-vinarski kongres

Mjesto i datum
Portorož, Slovenija, 04.12.1996. - 06.12.1996

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Nije recenziran

Sažetak
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.

Izvorni jezik
Engleski

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