Influence of pH and ethanol on the effectiveness of dimethyl dicarbonate in controlling yeast growth in model wine systems
Abstract
The effects of pH and ethanol content on the ability of dimethyl dicarbonate to control yeast refermentation were examined in model wine systems. This study showed that decreasing pH and increasing ethanol levels favored the sterilant action of DMDC.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
DMDC effectiveness is dependent on several factors such as pH, temperature, ethanol content, and microbial strains.
“Many studies of microbial inactivation of DMDC in beverages have been conducted and its effectiveness is dependent on several factors such as pH, temperature, ethanol content, and microbial strains (Daudt & Ough, 1980;Ough et al., 1978).”
From Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage (2021) · cites this paper as Ough et al., 1978
Cites
Still being checked.
Cited by
Sorted by citations
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms
Costa, A., Barata, A., Malfeito‐Ferreira, M., & Loureiro, V. B. (2007) · Food Microbiology · doi:10.1016/j.fm.2007.10.003 · Cited by 104 · see citing works
Ethanol as a food preservative
Kalathenos, P., & Russell, N. J. (2003) · Springer eBooks · doi:10.1007/978-0-387-30042-9_10 · Cited by 59 · see citing works
Yeasts as Spoilage Organisms in Beverages
Thomas, D. S. (1993) · Elsevier eBooks · doi:10.1016/b978-0-08-092543-1.50023-0 · Cited by 54 · see citing works
Threlfall, R. T., & Morris, J. R. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb08811.x · Cited by 47 · see citing works
Wine Spoilage Yeasts: Control Strategy
Escott, C., Loira, I., Morata, A., Bañuelos, M. A., & Suárez-Lepe, J. A. (2017) · InTech eBooks · doi:10.5772/intechopen.69942 · Cited by 27 · see citing works
Yeast Inhibition in Grape. Juice Containing Sulfur Dioxide, Sorbic Acid, and Dimethyldicarbonate
TERRELL, F. R., Morris, J. R., Johnson, M. G., Gbur, E. E., & Makus, D. J. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb06131.x · Cited by 24 · see citing works
Optimisation of preservatives for dealcoholised red wine using a survival model for spoilage yeasts
Taboada‐Rodríguez, A., Belisario‐Sánchez, Y. Y., Cava-Roda, R. M., Cano, J. A., López–Gómez, A., & Marín‐Iniesta, F. (2012) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12017 · Cited by 7 · see citing works
Vongluanngam, I., Tocharoenvanith, N., & Assatarakul, K. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15229 · Cited by 6 · see citing works
Fermentations: problems, solutions and prevention
Main, G. L., Threlfall, R. T., & Morris, J. R. (1997) · Dialnet (Universidad de la Rioja) · Cited by 2 · see citing works
- Authors
- Ough, C. S., Langbehn, L. L., & Stafford, P. A.
- Affiliations
- University of California, Davis (US)
- Venue
- American Journal of Enology and Viticulture
- Published
- 1978
- Volume
- 29
- Issue
- 1
- Pages
- 60-62
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2148550925
- Cited by
- 9
- References
- 0
- Citations by year
- 2021: 1 · 2017: 1 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- dimethyl dicarbonate, wine spoilage, pH, ethanol
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
