RT Journal Article SR Electronic T1 Action of Dimethyldicarbonate on Various Yeasts JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 21 OP 23 DO 10.5344/ajev.1980.31.1.21 VO 31 IS 1 A1 C. E. Daudt A1 C. S. Ough YR 1980 UL http://www.ajevonline.org/content/31/1/21.abstract AB 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.