Ethyl Carbamate in Wine: A Review

doi:10.7506/spkx1002-6630-20180211-131

Abstract

Abstract: Ethyl carbamate (EC), a carcinogen commonly found in wine and other fermented foods, has mutagenicity, multisite carcinogenicity, immunosuppressing and heart rate inhibitory activity. This article presents a systematic review of the health hazards and formation mechanism of EC in wine, worldwide maximum residue limits for it as well as changes in its concentration during wine storage, the factors affecting it and regulatory strategies to reduce and even eliminate it. With this review, we hope to provide a scientific basis for improving the safety of wines in China.

Key words: wine, ethyl carbamate, formation mechanism, effect factors, regulatory strategies, food safety

CLC Number:

TS201.6

LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang. Ethyl Carbamate in Wine: A Review[J]. FOOD SCIENCE, 2019, 40(7): 289-295.

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Ethyl Carbamate in Wine: A Review

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