Using dimethyldicarbonate to minimize sulfur dioxide for prevention of fermentation from excessive yeast contamination in juice and semi-sweet wine

Sulfur dioxide (SO2) 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 degreesC 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 SO2 + 100 mg/L DMDC and in wine were 10 mg/L SO2 + 50 mg/L DMDC. DMDC and minimal SO2 levels prevented fermentation in juice and semi-sweet wine with excessive yeast contamination.