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

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2758-2762

  Threlfall, R T ^a   Morris, J R ^a,b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b NONE   (United States)

Author keywords

Dimethyldicarbonate; Juice; Prevention; Sulfur dioxide; Wine

Indexed keywords

SACCHAROMYCES; SACCHAROMYCES BAYANUS;

EID: 0036752568     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08811.x     Document Type: Article

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