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".
Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a yeast associated with and named after, the Senne valley near Brussels, Belgium.
The molecular formula C4H6O5 may refer to.
Di-tert-butyl dicarbonate is a reagent widely used in organic synthesis.
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.
Diethyl pyrocarbonate (DEPC), also called diethyl dicarbonate (IUPAC name), is used in the laboratory to inactivate RNase enzymes in water and on laboratory utensils.
Dimethyl carbonate (DMC) is an organic compound with the formula OC(OCH3)2.
DMDC may stand for.
E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.
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.
;Acids: Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants.
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.
Methyl carbamate (also called methylurethane, or urethylane) is an organic compound and the simplest ester of carbamic acid (H2NCO2H).
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.