2015
DOI: 10.1002/jib.290
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Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

Abstract: Ethyl carbamate (EC), which has been confirmed as probably carcinogenic to humans, can be formed during the alcoholic fermentation of Chinese rice wine. In this study, EC and two possible precursors (urea and arginine) were analysed in wines fermented from rice processed by enzymatic extrusion liquefaction pretreatment, with different wheat Qu content gradients from 6 to 18% (dry basis, d.b.). The EC concentration decreased 22.5% with the addition of wheat Qu reduced to 6% for the enzymatic extrusion‐processed… Show more

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Cited by 8 publications
(2 citation statements)
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“…However, this conventional boiling technique not only leads to large nutritional losses, but also significant flavor changes (Xu et al, 2015). Moreover, during boiling, glucose, proteins, polyphenols, and other substances tend to undergo nonenzymatic browning, which affects the flavor and color of the final Huangjiu product Xu et al, 2016). Over the past decades, many studies have been conducted attempting to overcome the limitations of traditional boiling, and a series of non-thermal sterilization technologies have been developed for Huangjiu (Chang, 2003;Yang et al, 2019).…”
Section: Post-process Treatment To Ensure Safety and Enhance Aroma Stmentioning
confidence: 99%
“…However, this conventional boiling technique not only leads to large nutritional losses, but also significant flavor changes (Xu et al, 2015). Moreover, during boiling, glucose, proteins, polyphenols, and other substances tend to undergo nonenzymatic browning, which affects the flavor and color of the final Huangjiu product Xu et al, 2016). Over the past decades, many studies have been conducted attempting to overcome the limitations of traditional boiling, and a series of non-thermal sterilization technologies have been developed for Huangjiu (Chang, 2003;Yang et al, 2019).…”
Section: Post-process Treatment To Ensure Safety and Enhance Aroma Stmentioning
confidence: 99%
“…Chinese rice wine is a traditional alcoholic beverage and widely used as culinary wine in South China (Lu et al, 2015;Yongmei et al, 2007). The traditional Chinese rice wine is made by glutinous rice and basically involves the following steps: the soaked rice is smelted and fermented after steamed, then sterilized, and finally stored and aged (Jin, Zhu, & Xu, 2017;Li, Jin, & Xu, 2013;Xu et al, 2016). Chinese rice wine is low-alcoholic that contains about 17% ethanol and a lot of amino acids, organic acids, and flavor substance (Lv et al, 2018;Xu et al, 2014;Yang, Xia, Wang, Yu, & Ai, 2017).…”
Section: Introductionmentioning
confidence: 99%