Alain BERTRAND ; Faculty of Enology, University of Bordeaux 2 , France
DMDC use has been authorized in the United States since 1988 during wine and juice bottling. The FDA also approved its use for inactivating yeast contamination such as Brettanomyces in wines in 1998. In 2006, DMDC was also approved for use in the European Union for wines with quantities of sugar equal or greater than 5g/L. Experiments to examine specific technological applications of DMDC were completed. Sweet wine mutage trials (Part 1) and efficacy against Brettanomyces type yeasts (Part 2) were examined. Presented at Enoforum 2009, 21-23rd April, Piacenza, Italy
Published on 04/20/2010
Premium Contents Area
Open and read the article (pdf, 75 Kb, Pay per View 2 €)
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Contributing to the environmental and economical sustainability of the wine supply chain, through the extraction, characterisation and application of mannoproteins from wine lees
Jean-Michel Desseigne, IFV - French Institute of Vine and Wine (France)
Sustainable cleaning of cellar equipment, cleaning and sanitising procedures for greater efficiency and water saving, backed up by experimental data and implementation of good practices
A new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma during wine consumption, has led to new scientifi...
Rocio Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agroalimentario, Spain
One of the challenges facing the current viticulture is the adaptation to the new weather conditions that is causing climate change. The vegetative cycle of the vine depends on the temperature, so ...
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.