食品工业科技2012，Vol.33Issue(20)：374-378,5.
酿造酒中氨基甲酸乙酯控制的研究进展及对中国黄酒的借鉴
Research progress in the control of ethyl carbamate in fermented alcoholic beverages and its references giving for Chinese rice wine
摘要
Abstract
The probable human carcinogen ethyl carbamate(EC) is the brewing byproducts of fermented alcoholic beverages (Chinese rice wine,wine,Japanese sake,etc.). Many countries developed strict limitation standards on the EC content in various kinds of wine on the market. Chinese rice wine is a unique,traditional wine in China. At present,high levels of EC content in Chinese rice wine has become a serious bottleneck in the development,especially in the international development,of the industry of Chinese rice wine. This review focused on the EC formation mechanisms and controlled strategies to fermented alcoholic beverages,and analyzed the references giving for Chinese rice wine to sovle its EC problem.关键词
发酵酒/氨基甲酸乙酯/尿素/酿酒酵母/代谢工程Key words
fermented alcoholic beverages/ethyl carbamate/urea/saccharomyces cerevisiae/metabolic engineering分类
轻工纺织引用本文复制引用
管政兵..酿造酒中氨基甲酸乙酯控制的研究进展及对中国黄酒的借鉴[J].食品工业科技,2012,33(20):374-378,5.基金项目
基金项目：国家自然科学基金项目 （）
高校博士点基金项目（20110093120002）. （）
