Ethyl carbamate, a suspected mild carcinogen, is formed naturally in wine by the reaction of urea with ethanol. This reaction is favoured with long storage times, warmer temperatures, or when higher levels of ethanol and urea are present. Fortified wines are at a particular risk of ethyl carbamate formation.
Some countries have recommended limits on ethyl carbamate. Indicative values are:
Table wine: 30 ppb
Fortified wines: 100 ppb
Spirits: 150 ppb
Fruit spirits: 400 ppb
Method: This analysis is carried out by gas chromatography–mass spectrometry
Amount to send: Fully Sealed Unopened Bottle
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Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207