Development of an indirect ELISA for the determination of ethyl carbamate in Chinese rice wine

2017 ◽  
Vol 950 ◽  
pp. 162-169 ◽  
Author(s):  
Lin Luo ◽  
Hong-Tao Lei ◽  
Jin-Yi Yang ◽  
Gong-Liang Liu ◽  
Yuan-Ming Sun ◽  
...  
Keyword(s):  
Indirect Elisa ◽  
Ethyl Carbamate ◽  
Rice Wine ◽  
Chinese Rice Wine

Molecular Engineering of Bacillus paralicheniformis Acid Urease To Degrade Urea and Ethyl Carbamate in Model Chinese Rice Wine

2018 ◽  
Vol 66 (49) ◽  
pp. 13011-13019 ◽  
Author(s):  
Qingtao Liu ◽  
Xinhui Yao ◽  
Qixing Liang ◽  
Jianghua Li ◽  
Fang Fang ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Molecular Engineering ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Bacillus Paralicheniformis ◽  
Acid Urease

scholarly journals Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine

2020 ◽  
Vol 5 (5) ◽  
pp. 218-225
Author(s):  
Anthony Putera Setiawan ◽  
Dionne Debra Mazvita ◽  
Huang Wendi ◽  
Jin Chengyu
Keyword(s):  
Lactobacillus Brevis ◽  
Ethyl Carbamate ◽  
Arginine Deiminase ◽  
Wine Fermentation ◽  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Ornithine Transcarbamoylase

It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening. Key words: Ethyl carbamate, Ornithine transcarbamoylase, Rice wine fermentation, Enzyme inhibition

scholarly journals Effect of citrulline metabolism inSaccharomyces cerevisiaeon the formation of ethyl carbamate during Chinese rice wine fermentation

2018 ◽  
Vol 124 (1) ◽  
pp. 77-84 ◽  
Author(s):  
Dianhui Wu ◽  
Xiaomin Li ◽  
Junyong Sun ◽  
Guolin Cai ◽  
Guangfa Xie ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

2015 ◽  
Vol 122 (1) ◽  
pp. 55-62 ◽  
Author(s):  
Enbo Xu ◽  
Zhengzong Wu ◽  
Fang Wang ◽  
Jie Long ◽  
Xueming Xu ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Rice Wine ◽  
Chinese Rice Wine

Application of FT-NIR spectroscopy and FT-IR spectroscopy to Chinese rice wine for rapid determination of fermentation process parameters

2015 ◽  
Vol 7 (6) ◽  
pp. 2726-2737 ◽  
Author(s):  
Zhengzong Wu ◽  
Jie Long ◽  
Enbo Xu ◽  
Chunsen Wu ◽  
Fang Wang ◽  
...  
Keyword(s):  
Ir Spectroscopy ◽  
Fermentation Process ◽  
Rapid Determination ◽  
Nir Spectroscopy ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Ft Ir ◽  
Chemometric Tools ◽  
Ft Ir Spectroscopy

NIR and MIR combined with chemometric tools were used to monitor time-related changes during Chinese rice wine fermentation.

Age determination of bottled Chinese rice wine by VIS-NIR spectroscopy

2006 ◽  
Author(s):  
Haiyan Yu ◽  
Tao Lin ◽  
Yibin Ying ◽  
Xingxiang Pan
Keyword(s):  
Age Determination ◽  
Nir Spectroscopy ◽  
Rice Wine ◽  
Chinese Rice Wine
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