Ethyl carbamate

Ethyl Carbamate

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

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207