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FERMENTATION INHIBITION BY 2,6-DICHLORO-4-NITROANILINE (DCNA)
Michaels, G., N. Wolfe, AND D. Lewis. FERMENTATION INHIBITION BY 2,6-DICHLORO-4-NITROANILINE (DCNA). U.S. Environmental Protection Agency, Washington, D.C., EPA/600/J-77/004 (NTIS PB266309), 1975.
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%.