Dimethyl Dicarbonate
In wine, dimethyl dicarbonate (DMDC) (or Velcorin) is often used to replace potassium sorbate, as it inactivates wine spoilage yeasts such as Brettanomyces. The application of DMDC is particularly useful when wine needs to be sterilised but cannot be sterile filtered, pasteurised, or sulfured. Recognised by both Codex Alimentarius and the OIV, dimethyl dicarboate is permitted for use in grape wine in over 55 countries worldwide.
Obtains microbiological stability of bottled wine containing fermentable sugars; Prevents the development of unwanted yeast and lactic bacteria. Blocks fermentation of sweet, medium sweet, and medium dry wines
Colourless liquid that decomposes in an aqueous solution. Corrosive for skin and eyes. Toxic in case of inhalation and ingestion. After dilution in water, CO2 is formed which can be characterized. Melting point: 17°C. Boiling point: 172°C with decomposition. Density at 20°C: about 1.25. Infrared spectrum: maximum absorption at 1156 nm and 1832 nm. For further substance information, please see the International Oenological Codex.
Synonym(s): Dimethyl Pyrocarbonate, DMDC, Velcorin
CAS Number: 4525-33-1
E Number: 242
INS Number: 242
International Organisations
Codex Alimentarius
-Approved for use in winemaking by CXS 192-115, General Standard for Food Additives Food Category (GFSA Online) 14.2.3 Grape wines https://www.fao.org/gsfaonline/groups/details.html?id=161&d-3586470-o=2&d-3586470-s=2 Functional Class (GFSA Online) https://www.fao.org/gsfaonline/additives/details.html?id=224 Preservative Additive Recommended Usage (GFSA Online) 14.2.3: 200 mg/kg https://www.fao.org/gsfaonline/groups/details.html?id=161&d-3586470-o=2&d-3586470-s=2
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Preservative Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf The dosage should be no more than 200 mg/l expressed as dimethyl dicarbonate
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in Section 3.2 of the Preamble of the CODEX Alimentarius General Standard for Food Additives, DIMETHYL DICARBONATE is used:
To enhance the keeping quality or stability of a food or to improve its organoleptic properties, provided that this does not change the nature, substance or quality of the food so as to deceive the consumer; To provide aids in the manufacture, processing, preparation, treatment, packing, transport or storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw materials or of undesirable (including unhygienic) practices or techniques during the course of any of these activities.
As outlined in the OIV’s International Code of Oenological Practices, Dimethyl Dicarbonate is used:
To obtain microbiological stability of bottled wine containing fermentable sugars; To prevent the development of unwanted yeast and lactic bacteria. To block fermentation of sweet, medium sweet, and medium dry wines.
Usage in Winemaking:
In wine, dimethyl dicarbonate (DMDC) (or Velcorin) is often used to replace potassium sorbate, as it inactivates wine spoilage yeasts such as Brettanomyces. The application of DMDC is particularly useful when wine needs to be sterilised but cannot be sterile filtered, pasteurised, or sulfured.
See FIVS technical papers for more information - click here.
