DEPC-C14 added to water hydroyzed completely to yield ethyl alcohol and carbon dioxide.
However, when this compound was added to wine only a 97 to 98 per cent hydrolysis took …

Routine analyses of some wines for the presence of diethylcarbonate, using AOAC method
11.066—11.068, show a peak with the same retention time as diethylcarbonate, although an …

Determination was made of theeffects on the formation of ethylcarbamate in model solutions
that pH, ammonia, and diethyl dicarbonate (DEDC) have in the ranges found or used in …

A number of fortified wines, old and young, were analyzed for ethyl carbamate, n-propyl
carbamate and urea. The pattern for port-type wines was found to be fairly low in both urea …

A gas-liquid chromatographic method for diethylcarhcmate in wine was collaboratively
studied in the spring of 1971. Twelve collaborators were sent 4 samples of wine in duplicate …

Dimethyl dicarbonate (DMDC) has been proposed as a possible alternative to diethyl
dicarbonate as a cold sterilant for use in packaging alcoholic beverages. Some of the …

A comparison of the ethyl carbamate content of fermented and non-fermented grape juice
from five grape varieties grown in New York shows that the non-fermented juice samples …

A two year storage study determined the effect of time and temperature on the formation of
ethyl carbamate from the reaction of ethanol with urea and with citrulline. Under fairly normal …

Non-fermented juices from 15 different grape varieties grown in New York were found to
generate 19 to 54 µg/L of ethyl carbamate upon heating at 70° C for 48 hours in the …

oo Oi/oo//~ Page 1 Research Note Preliminary Comments on Effects of Grape Vineyard
Nitrogen Fertilization on the Subsequent Ethyl C arbamate Formation in Wines CS OUGH …