Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled fortified wine

Aims: The aim of this study was to investigate the production of ethyl carbamate (EC) precursors by Lactobacillus hilgardii in model and Douro fortified wines and to determine the relationship between these compounds and EC levels in this type of wine. Methods and Results: Several model fortified wines and fortified wine inoculated with L. hilgardii were analysed for citrulline and EC formation. A good correlation (R > 0.9) was obtained between citrulline and potential EC (that EC which is formed during heating of sample at 80 degreesC for 48 h). Conclusions: This correlation allowed us to calculate the potential EC formed during lactic acid bacteria activity in fortified wine. Significance and Impact of the Study: A good correlation was obtained (R = 0.92) between measured and calculated EC in spoiled fortified wines, citrulline apparently being the main EC precursor produced by Lact. hilgardii thus contributing to the potential EC in this type of wine.