Organic compound (also Carbamidsäureethylester, ethylurethane) as esters of carbamic acid. She comes in fermented Food as well as in alcoholic beverages. For example beer, Bread, yoghurt, soy sauce, Wine and especially spirits (especially in Rohbränden ). A range of precursors in food and beverages, such as hydrogen cyanide, ethanol and urea may lead to the formation of ethyl carbamate during food processing and storage. The substance is at the fermentation of wine and the distillation formed by spirits. The formation is initiated by the influence of light on the distillate. The majority, however, only arises through reactive processes during storage. The substance has mutagenic and carcinogenic properties. Exact limit values from which there is no risk, or a guideline value or limit at the European level, does not yet exist.
As for the production technically avoidable applies a content above 0.4 mg / l (technical guideline), from 0.8 mg / l must take measures such as re-firing. The highest values of 10 mg / l occur in stone fruit fires (cherry, plum, etc.), as their stones contain hydrogen cyanide. For wine this is 0.01 mg / l, for bread 0.003 mg / kg, for beer 0.001 mg / l and for dairy products 0.0001 mg / kg. The daily consumption of 20 cl of a burdened stone fruit brandy increases the risk by 10,000 times, 500 ml of wine by 5 times. As preventive measures in the distillation of spirits, the stones should not be crushed during mashing. Others are the avoidance of the influence of light, use of only healthy fruits if possible, use of pure breeding yeasts, Fermentation not below 10 degrees Celsius and not over 25 degrees Celsius, as well as filling in dark colored bottles, See also below carbamates and a list of toxic substances under ADI,