From: Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Congener | Concentration | Beverages | References |
---|---|---|---|
1-butanol | ND to 35Â mg/l | Agrave | Leon-Rodriquez et al. (2008) |
8 to 74Â mg/l | Plum wine | Jung et al. (2010) | |
4.5 to 12Â mg/100Â ml | Plum brandy | Kostik et al. (2014) | |
1.0 to 5.2Â mg/100Â ml | Grape brandy | Kostik et al. (2014) | |
ND to 9.8Â mg/l | Raki | Gueven (2013) | |
2-butanol | ND to 59Â mg/l | Agrave | Leon-Rodriquez et al. (2008) |
309 to 1092Â mg/l | Plum wine | Jung et al. (2010) | |
14.5 to 55Â mg/100Â ml | Plum brandy | Kostik et al. (2014) | |
1.5 to 110.5Â mg/100Â ml | Grape brandy | Kostik et al. (2014) | |
ND to 18.39Â mg/l | Raki | Gueven (2013) | |
1-propanol | ND to 708Â mg/l | Agrave | Leon-Rodriquez et al. (2008) |
76 to 1141Â mg/l | Plum wine | Jung et al. (2010) | |
22 to 305Â mg/100Â ml | Plum brandy | Kostik et al. (2014) | |
4.1 to 90.5Â mg/100Â ml | Grape brandy | Kostik et al. (2014) | |
ND to 727Â mg/l | Raki | Gueven (2013) | |
2-propanol | 12.2 to 26.5Â mg/100Â ml | Plum brandy | Kostik et al. (2014) |
7 to 26.5Â mg/100Â ml | Grape brandy | Kostik et al. (2014) | |
Acetic acid | ND to 1192Â mg/l | Agrave | Leon-Rodriquez et al. (2008) |
Acetone | 25 to 40Â mg/l | Plum wine | Jung et al. (2010) |
Aldehyde | ND to 67.3Â mg/l | Raki | Gueven (2013) |
Ethyl acetate | ND to 30.19Â mg/l | Wines and spirits | Osobamiro (2013) |
100 to 474Â mg/l | Agrave | Leon-Rodriquez et al. (2008) | |
48 to 454Â mg/100Â ml | Plum brandy | Kostik et al. (2014) | |
5.2 to 255Â mg/100Â ml | Grape brandy | Kostik et al. (2014) | |
12.8 to 292Â mg/l | Raki | Gueven (2013) | |
Ethyl carbamate | 378 to 421 µg/kg | Yellow rice wine | Wu et al. (2014) |
ND to 40.65Â mg/l | Wines and spirits | Osobamiro (2013) | |
<0.15Â mg/l | Agrave | Lachenmeier et al. (2009) | |
Higher alcohola | 267 to 2007Â mg/l | Agrave | Leon-Rodriquez et al. (2008) |
ND to 2275Â mg/l | Raki | Gueven (2013) |