Action of Dimethyldicarbonate on Various Yeasts

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.