降低发酵酒中尿素含量的研究进展  

Research Progress in Reducing Urea Content in Fermenting Wine

作　　者：王晓娟[1] 王德良[2] 傅力[1] 陈旭[1] 王志萍[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院酿酒部,北京100027

出　　处：《酿酒科技》2009年第2期93-95,共3页Liquor-Making Science & Technology

摘　　要：尿素是EC(氨基甲酸乙酯)的前体物质。对发酵酒中尿素的来源、测定方法及降低其含量的技术进行了综述,对各种方法的优缺点进行了比较,结合本实验室的研究进展提出了降低发酵酒中尿素含量的有效方法。Urea is an important precursor in the formation of ethyl carbamate. In this paper, the source of urea in fermenting wine, the detection methods of urea, and the approaches to reduce urea content were reviewed. The advantages and disadvantages of each method were compared. In combination with the research progress in our lab, the effective methods to reduce urea content in fermenting wine were put forward.

关 键 词：发酵酒 尿素 氨基甲酸乙酯 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]