期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 20, 页码 5605-5611出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf0256337
关键词
DMDC; wine; grape must; wine yeasts; wine bacteria; must decontamination
Dimethyl dicarbonate (DMDC) was added to grape must and to synthetic media and results showed that, at 20 degreesC, 150 mg L-1 DMDC completely inhibited the fermentation of a grape must that was previously inoculated with 10(6) cells mL(-1) Saccharomyces bayanus and Saccharomyces uvarum Brettanomyces intermedius Candida guilliermondii Hansenula jadinii, Hansenula petersonii, Kloeckera apiculata, Pichia membranaefaciens, and Saccharomyces cerevisiae were inhibited by 250 mg L-1 Candida valida was inhibited in the presence of 350 mg L-1, whereas Hanseniaspora osmophila, Saccharomycodes ludwigii, Schizosaccharomyces pombe, and Zygosaccharomyces bailii required 400 mg L-1 Delay of fermentation (but not inhibition) was noted in the presence of 400 mg L-1 for the following cultures Brettanomyces anomalus, Hanseniaspora uvarum, Metschnikowia pulcherrima, Schizosaccharomyces japonicus, Torulaspora delbruecku, and Zygosaccharomyces florentinus Acetobacter aceti and Lactobacillus sp were completely inhibited using 1000 and 500 mg L-1 DMDC respectively The fermentation of a grape must inoculated with 10(6) cells mL(-1) of different wine yeasts was delayed for 4 days after the prior addition of 200 mg L-1 of DMDC, 200 mg L-1 DMDC did not show any residual inhibitory effect after 12 h, nor did 300 mg L-1 24 h after the addition In cellar experiments, indigenously contaminated grape musts (with and without skins) showed a delay in fermentation of 48 h after the addition of only 50 mg L-1 DMDC The possibility of using DMDC (as pure grade as commercially available) in grape must as a disinfectant for the decontamination of musts indigenously contaminated with wild yeast should be considered seriously, despite its apparent low solubility in water.
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