TY - JOUR T1 - The Effects of Ethanol, Temperature, and Dimethyl Dicarbonate on Viability of <em>Saccharomyces Cerevisiae</em> Montrachet No. 522 in Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 222 LP - 225 DO - 10.5344/ajev.1982.33.4.222 VL - 33 IS - 4 AU - L. J. Porter AU - C. S Ough Y1 - 1982/01/01 UR - http://www.ajevonline.org/content/33/4/222.abstract N2 - 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. ER -