Abstract
Wine yeast <i>Saccharomyces cerevisiae</i> Montrachet and malolactic bacteria <i>Leuconostoc oenos</i> MCW were grown in and acclimatized to wine with significant amounts of sulfur dioxide. The cultures were transferred to wine at different pH levels with varying amounts of SO<sub>2</sub> and dimethyl dicarbonate (DMDC). Both compounds were inhibitors to yeast and bacteria growth, and there was a synergistic activity between them. With a free SO<sub>2</sub> level of 25 mg/L and the addition of 50 mg/L DMDC, control of the yeast and the bacteria was excellent at pH 3.6 or lower in a sweet white table wine and a dry red table wine.
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