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Using Dimethyldicarbonate to Minimize Sulfur Dioxide for Prevention of Fermentation from Excessive Yeast Contamination in Juice and Semi‐Sweet Wine
Author(s) -
Threlfall R.T.,
Morris J.R.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08811.x
Subject(s) - wine , yeast , fermentation , food science , preservative , chemistry , sulfur dioxide , contamination , fermentation in winemaking , biology , biochemistry , organic chemistry , ecology
Sulfur dioxide (SO 2 ) at 0, 10, 25, and 50 mg/L and/or dimethyldicarbonate (DMDC) at 0, 50, 100, and 200 mg/L at different pH levels (3.0, 3.2, 3.4, and 3.6) in juice and semi‐sweet wine were evaluated by monitoring yeast growth and visible fermentation at 20 °C after excessive yeast contamination (500 to 700 colony forming units/mL), using Saccharomyces bayanus. The treatments with the least preservatives that prevented yeast growth and visible fermentation at all pH levels in juice were 50 mg/L SO 2 + 100 mg/L DMDC and in wine were 10 mg/L SO 2 + 50 mg/L DMDC. DMDC and minimal SO 2 levels prevented fermentation in juice and semi‐sweet wine with excessive yeast contamination.