Effective Ethyl Carbamate Prevention in Red Wines by Treatment with Immobilized Acid Urease.
Foods
; 13(16)2024 Aug 06.
Article
en En
| MEDLINE
| ID: mdl-39200403
ABSTRACT
Climate change poses several challenges in the wine industry, including increasing risks related to chemical food contaminants such as biogenic amines and ethyl carbamate (EC). In this work, we focused on urea removal in red wines by immobilized acid urease aiming at limiting EC formation during wine storage. By considering separable kinetics of catalyst deactivation and urea hydrolysis, it was possible to model the time course of urea removal in repeated uses in stirred batch reactors. Treatments based on immobilized urease of red wine enriched with 30 mg/L of urea allowed the reduction in the contaminant concentration to <5 mg/L. After 28.5 h of treatment, the observed urea level was reduced to about 0.5 mg/L, corresponding to a decrease in the potential ethyl carbamate (PEC) from 1662 µg/L to 93 µg/L, below the level of the non-enriched wine (187 µg/L). As a comparison, when treating the same wine with the free enzyme at maximum doses allowed by the EU law, urea and PEC levels decreased to only 12 mg/L and 415 µg/L respectively, after 600 h of treatment. These results show that, for red wines, urease immobilization is an effective strategy for urea removal and, thus, effective reduction in ethyl carbamate as a process contaminant. This study provides the scientific background for the future scaling-up of the process at an industrial level.
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1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Foods
Año:
2024
Tipo del documento:
Article
País de afiliación:
Italia
Pais de publicación:
Suiza