RT Journal Article SR Electronic T1 The Effects of Ethanol, Temperature, and Dimethyl Dicarbonate on Viability of Saccharomyces Cerevisiae Montrachet No. 522 in Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 222 OP 225 DO 10.5344/ajev.1982.33.4.222 VO 33 IS 4 A1 L. J. Porter A1 C. S Ough YR 1982 UL http://www.ajevonline.org/content/33/4/222.abstract AB 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.