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KMID : 0881720090240030194
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 3 p.194 ~ p.199
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The Effect of Raw Material, Alcohol Content, and trans-Resveratrol on the Formation of Ethyl Carbamate in Plum Wine
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Hwang Lae-Hwong
Kim Ae-Kyung
Park Kyung-Ai
Kim JI-Young
Hwang In-Sook
Chae Young-Zoo
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Abstract
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The effects of part of plum, alcohol content and addition of t-resveratrol on the formation of ethyl carbamate during the fermentation for wine were investigated at a time interval (45 days) for 6 months. The concentration of the ethyl carbamate in plum wine was determined according to KFDA guideline for ethyl carbamate analysis. In the plum wine with 16% or 30% alcohol content, the concentrations of ethyl carbamate were increased with time of fermentation periods. The maximum concentrations of ethyl carbamate in 16% and 30% plum wines after the fermentation for 6 months were 0.071 μg/g and 0.188 μg/g, respectively. When t-resveratrol was added at the level of 10 μg/g in both 16% and 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and 0.216 μg/ g, respectively. The addition of t-resveratrol at the level of 300 μg/g in both 16% or 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and 0.169 μg/g, respectively. The ethyl carbamate in the plum wine was not formed during fermentation for 6 month as using the flesh of plum, but 0.588 μg/g of ethyl carbamate was formed as using plum with plum seed. The addition of 300 μg/g of t-resveratrol actually increased the concentration of the ethyl carbamate by 0.088 μg/g as fermented for 6 months using plum with seed. These results suggest that the flesh of plum should be used to reduce the formation of ethylcarbamate for production of plum wine and that the addition of t-resveratrol during fermentation of plum wine can not reduce the concentration of the ethyl carbamate.
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KEYWORD
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ethyl carbamate, plum wine, t-resveratrol
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