Abstract
ABSTRACTSulfur dioxide (SO2), sorbic acid (SB), dimethyldicarbonate (DMDC), and their combinations were studied for suppression of fermentation at 21°C or 31°C in grape juice inoculated with 2, 200, or 20,000 colony forming units (CFU)/mL of yeast. The other preservatives did not suppress as well as DMDC. The DMDC (0.8 mM) prevented fermentation at all inoculation levels at both temperatures, except that inoculated with 20,000 CFU/mL at 21°C. The 0.8‐mM level of SO2+DMDC. and SB + DMDC orevented fermentation in samoles inoculated with 2 or 200 CFU/mL at 31°C. Storage at 31°C decreased effectiveness of SO2, SB, and SO2+ SB but increased effectiveness of DMDC, SO2+ DMDC, and SB+DMDC (0.8 mM level).
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