@article{Liu2025, 
author = {Yuxin Liu and Chi Shen and Xiaoyu Wang and Chaogeng Xiao and Zisheng Luo and Guochang Sun and Wenjing Lu and Rungang Tian and Lijia Dong and Xueyuan Han},
title = {Mitigating ethyl carbamate production in Chinese rice wine: Role of raspberry extract},
year = {2025},
journal = {Journal of Integrative Agriculture (JIA)},
volume = {24},
number = {1},
pages = {353-365},
keywords = {Chinese rice wine, ethyl carbamate, raspberry extract, Saccharomyces cerevisiae, arginine metabolism},
url = {https://www.sciopen.com/article/10.1016/j.jia.2024.08.021},
doi = {10.1016/j.jia.2024.08.021},
abstract = {This study investigated the use of raspberry extract (RBE) for mitigating ethyl carbamate (EC) accumulation in Chinese rice wine (Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.}
}