Abstract
Dimethyl dicarbonate (DMDC) was added at several levels to a sweetened (2g/100 mL) table wine with concentrations of 8% and 10% v/v ethanol respectively that had been inoculated with Saccharomyces cerevisiae Montrachet No. 522. The wine was subjected to varying temperatures ranging from 5°C to 30°C. It was found that the higher ethanol concentration in conjunction with the higher temperatures (20°C and 30°C) were most effective in the rate and completeness of sterilization of this yeast in the media. At higher temperatures the effect of heat-alcohol sterilization became dominant.
- Received January 1982.
- Revision received May 1982.
- Accepted May 1982.
- Published online January 1982
- Copyright 1982 by the American Society for Enology and Viticulture
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