Carlos Aníbal Uthurry *

Autor invitado por SIIC

La investigación contribuye a definir las vías de formación de carbamato de etilo en el vino.

EL CARBAMATO DE ETILO EN VINOS TINTOS ESPAÑOLES

Los resultados estadísticos de esta investigación sugieren una correlación directa entre los niveles de carbamato de etilo y los de acidez volátil y lactato de etilo en la muestra de vinos analizada. Se observó mayor contenido del compuesto en vinos reserva y crianza, sin superarse las 25 ppb.

*Carlos Aníbal Uthurry
describe para SIIC los aspectos relevantes de su trabajo
ETHYL CARBAMATE CONCENTRATIONS OF TYPICAL SPANISH RED WINES
Institución principal de la investigación
*Departamento de Tecnología de los Alimentos, ETS Ing. Agrónomos, Universidad Politécnica de Madrid, Madrid, España, Madrir, España
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Referencias bibliográficas
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