Action of Dimethyldicarbonate on Various Yeasts
Abstract
Dimethyldicarbonate (DMDC) was added at several levels to wine and juice containing several strains of yeast. The amount needed to sterilize depends more on the yeast strain and vigor than anything else. The amount of yeast present is a consideration, though not the main factor in the number of yeast cells killed. The level of DMDC added is the main factor in determining the rate and completeness of sterilization of yeast in the media. Somewhat higher amounts of DMDC are required to sterilize juice and dealcoholized wine than to sterilize wine.
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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 Daudt & Ough, 1980
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- Authors
- Daudt, C. E., & Ough, C. S.
- Affiliations
- University of California, Davis (US)
- Venue
- American Journal of Enology and Viticulture
- Published
- 1980
- Volume
- 31
- Issue
- 1
- Pages
- 21-23
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2337737858
- Cited by
- 28
- References
- 0
- Citations by year
- 2023: 1 · 2022: 1 · 2021: 1 · 2020: 2 · 2019: 2 · 2017: 1 · 2015: 1 · 2014: 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 › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Physical Sciences › Chemistry › Organic Chemistry › Antimicrobial agents and applications
- Keywords
- wine, juice, dealcoholized wine, yeast strain differences, disinfectant concentration
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