PT  - JOURNAL ARTICLE
AU  - C. E. Daudt
AU  - C. S. Ough
TI  - Action of Dimethyldicarbonate on Various Yeasts
AID  - 10.5344/ajev.1980.31.1.21
DP  - 1980 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 21--23
VI  - 31
IP  - 1
4099  - http://www.ajevonline.org/content/31/1/21.short
4100  - http://www.ajevonline.org/content/31/1/21.full
SO  - Am J Enol Vitic.1980 Jan 01; 31
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.