·
Linear
Formula C₄H₆O₅
·
Molecular
Weight 134.09 g/mol
Synonym: Dimethyl
pyrocarbonate, Pyrocarbonic acid dimethyl ester
Dimethyl dicarbonate (DMDC) is an organic
compound which
is a colorless liquid with a sharp odor at room
temperature. It is primarily used as a beverage preservative, processing
aid, or sterilant (INS No. 242), and acts by inhibiting the enzymes acetate kinase and L-glutamic acid decarboxylase.
Detailed description
It has also been proposed that DMDC inhibits
the enzymes alcohol dehydrogenase and glyceraldehyde
3-phosphate dehydrogenase by
causing the methoxycarbonylation of their histidine components.[2]
Use in wine
In wine, it is often used to replace potassium sorbate, as it
inactivates wine spoilage yeasts such as Brettanomyces. Once it has been added to
beverages, the efficacy of the chemical is provided by the following reactions:
DMDC
+ H2O → 2 CH3OH + 2 CO2
DMDC
+ Ethanol → Ethyl methyl carbonate
DMDC
+ NH3 → Methyl carbamate
The application of DMDC is particularly useful when
wine needs to be sterilized but cannot be sterile filtered, pasteurized, or sulfured. DMDC
is also used to stabilize non-alcoholic beverages such as carbonated or
non-carbonated juice beverages, isotonic sports beverages, iced teas and
flavored waters.
DMDC is added before the filling of the beverage. It
then breaks down into small amounts of methanol and carbon dioxide, which are both
natural constituents of fruit and vegetable juices.
The EU Scientific Committee
on Food, the FDA in the United States and the JECFA of the WHO have confirmed the safe use in
beverages. The FDA approved its use in wines in 1988, with the maximum level
being permitted set at 200 mg/L, and only if there were fewer than 500
yeast cells/mL at time of dosage.[3] It is also
approved in the EU, where it is listed under E number E242,[4] as well as Australia and New
Zealand.
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