Ethyl Carbamate Research
Industry Continues to Conduct Own Ethyl Carbamate Studies as Federal Report Ambles Toward Completion
by Mick Winter
Apr 2002 Issue of Wine Business Monthly
At a panel discussion held at the recent Unified Wine and Grape Symposium, it was mentioned that tests and monitoring of wine shipments during the hot summer months have shown that ethyl carbamate formation doubles with each 14-degree Fahrenheit rise in temperature.The Canadian government since 1985 has had a limit of 30 ppb (parts per billion) on ethyl carbamate in wines (and 100 ppb in fortified wines.) The Liquor Control Board of Ontario in Canada has frequently found high levels of ethyl car...
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