Record Display for the EPA National Library Catalog


Main Title Fermentation Inhibition by 2,6-Dichloro-4-nitroaniline (DCNA).
Author Michaels, Gene E. ; Wolfe, N. Lee ; Lewis., David L. ;
CORP Author Environmental Research Lab., Athens, Ga. ;Georgia Univ., Athens. Dept. of Microbiology.
Year Published 1975
Report Number EPA/600/J-77/004;
Stock Number PB-266 309
Additional Subjects Peaches ; Wines ; Fermentation ; Chemical analysis ; Georgia ; Gas chromatography ; Mass spectroscopy ; Inhibitors ; Chlorine organic compounds ; Nitrogen organic compounds ; Anilines ; Food processing ; Beverages ; Aniline/dichloro-nitro ; Reprints
Library Call Number Additional Info Location Last
NTIS  PB-266 309 Some EPA libraries have a fiche copy filed under the call number shown. 07/26/2022
Collation 3p
The effect of DCNA (2,6-dichloro-4-nitroaniline) on the fermentation rate of peach wine produced in Georgia was determined. DCNA was identified by GC-MS and quantitated (1.2 mg/l) by GLC in peach concentrates that fermented more slowly than normal. The effect of the DCNA on the growth of a yeast test strain (Saccharomyces cerevisiae var. ellipsoideus) was studied in basal salts media containing sucrose (50 g/l) and in basal salts media containing ethanol (8% v/v) and sucrose (2.50 g/l). At DCNA concentrations similar to or higher than those in the concentrate, cell growth was not affected in the non-alcoholic media. However, at 0.25 mg/l DCNA in the alcoholic media (made to simulate wine vat conditions), the lag phase time for the yeast was increased 8 h and the total cell density was decreased by 50%.