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Dimethyl dicarbonate

Index Dimethyl dicarbonate

Dimethyl dicarbonate (DMDC) is an organic compound which is a colorless liquid with a pungent odor at high concentration at room temperature. [1]

14 relations: Brettanomyces, Brettanomyces bruxellensis, C4H6O5, Di-tert-butyl dicarbonate, Dicarbonate, Diethyl pyrocarbonate, Dimethyl carbonate, DMDC, E number, International Numbering System for Food Additives, List of food additives, Malolactic fermentation, Methyl carbamate, Wine fault.


Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett".

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Brettanomyces bruxellensis

Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a yeast associated with and named after, the Senne valley near Brussels, Belgium.

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The molecular formula C4H6O5 may refer to.

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Di-tert-butyl dicarbonate

Di-tert-butyl dicarbonate is a reagent widely used in organic synthesis.

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In organic chemistry, a dicarbonate, also known as a pyrocarbonate, is a compound containing the divalent or −− functional group, which consists of two carbonate groups sharing an oxygen atom.

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Diethyl pyrocarbonate

Diethyl pyrocarbonate (DEPC), also called diethyl dicarbonate (IUPAC name), is used in the laboratory to inactivate RNase enzymes in water and on laboratory utensils.

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Dimethyl carbonate

Dimethyl carbonate (DMC) is an organic compound with the formula OC(OCH3)2.

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DMDC may stand for.

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E number

E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.

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International Numbering System for Food Additives

The International Numbering System for Food Additives (INS) is a European-based naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name.

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List of food additives

;Acids: Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants.

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Malolactic fermentation

Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.

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Methyl carbamate

Methyl carbamate (also called methylurethane, or urethylane) is an organic compound and the simplest ester of carbamic acid (H2NCO2H).

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Wine fault

A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage.

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Redirects here:

Dicarbonic acid dimethyl ester, Dimethyl pyrocarbonate, E242, Methoxycarbonyl methyl carbonate, Velcorin.


[1] https://en.wikipedia.org/wiki/Dimethyl_dicarbonate

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