Table 5. Approaches to reduce the contents of ethyl carbamate in alcoholic beverages.
| Product | Method | Reference |
|---|---|---|
|
| ||
| Wine | Acid urease | 45 |
| Addition of diammonium phosphate1) | 57 | |
| Lower temperature | 43 | |
| Lower pH | 51 | |
| Increase of the expression of DUR1,2 (urea amidolyase) and DUR3 (urea permease) | 50,57 | |
| Stone-fruit spirits | De-stoning prior to mash | 10 |
| Copper catalyst | 47 | |
| Deletion of CAR1 (arginase) | 48 | |
| Automatic rinsing of the stills/Separation of tailings/non-redistilling tailings | 58 | |
| Rice wine/sake | Refining process of raw materials | 44 |
| Lower temperature | 14 | |
| Knocking out of CAR1 (arginase) | 49 | |
| Acid urease | 46 | |
| Ume liqueurs | Oxygen absorber/Addition of potassium metabisulfite | 41 |
| Spirits | Prevention of light exposure/Shorten storage time | 42 |
| Charcoal filtration | 59 | |
1)It is added to grape must fermentations to alleviate nitrogen deficiency.