Cold disinfection

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The cold sterilization comprises methods for the chemical sterilization of beverages .

properties

The cold disinfectant dimethyl dicarbonate

Drinks are mostly carried UHT , ultrafiltration sterilized or cold sterilization, in the wine-making also will sulfurization used. The chemical processes used for cold germination are z. B. the addition of dimethyl dicarbonate (DMDC, food additive E 242 ). DMDC is used for cold sterilization of wine, fruit juices and fruit juice-based soft drinks . DMDC can be added up to 200 milligrams per liter in various wines. DMDC leads to a comparatively smaller sensory change.

biochemistry

The mechanism of cold disinfection with DMDC is based on the reaction of the cold disinfection agent with the biomolecules of possibly contained contaminating microorganisms , with an effectiveness above all against sugar yeast . DMDC reacts with various nucleophilic biomolecules and leads, among other things, to an inhibition of the enzymes acetate kinase and glutamate decarboxylase and to the methylation and methoxycarbonylation of histidines in phosphoenolpyruvate carboxykinase , alcohol dehydrogenase and glyceraldehyde-3-phosphate dehydrogenase . Unused DMDC hydrolyzes to methanol and carbon dioxide . The carcinogen O- methyl carbamate is also formed as a side reaction in the presence of ammonia . The diethylpyrocarbonate molecule, which has a similar structure to DMDC, is no longer approved for cold sterilization. In the case of cold sterilization with DMDC, however, according to a report from 2015, the European Food Safety Authority (EFSA) does not see any indications of a health risk in the context of normal use.

Individual evidence

  1. ↑ a b Robert Steidl: Reduction of germ count in must through preservation processes. In: Wissensbericht , Federal Office for Viticulture and Fruit Growing in Klosterneuburg (2010). PDF ( Memento of the original from December 3, 2013 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . @1@ 2Template: Webachiv / IABot / bundesamt.weinobstklosterneuburg.at
  2. ↑ EU Regulation No. 231/2012 of March 9, 2012. PDF .
  3. ↑ EU Regulation No. 2165/2005 of December 20, 2005 amending Regulation (EC) No. 1493/1999 on the common market organization for wine.
  4. ↑ Statement of the working group of food chemical experts of the federal states and the Federal Office for Consumer Protection and Food Safety (ALS), No. 2011/18: Adding preservatives to fruit spritzers (PDF).
  5. ↑ EU Regulation No. 606/2009 (EU Oenology Code Regulation) Annex IA No. 34.
  6. ↑ Yuanshan Yu, Jijun Wu, Gengsheng Xiao, Yujuan Xu, Daobang Tang, Yulong Chen, Yousheng Zhang: Combined Effect of Dimethyl Dicarbonate (DMDC) and Nisin on Indigenous Microorganisms of Litchi Juice and its Microbial shelf life . In: Journal of Food Science . tape 78 , no. 8 , August 2013, p. M1236 – M1241 , doi : 10.1111 / 1750-3841.12215 .
  7. ↑ N. Basaran-Akgul, JJ Churey, P. Basaran, RW Worobo: Inactivation of different strains of Escherichia coli O157: H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO 2 ) as an alternative method . In: Food Microbiology . tape 26 , no. 1 , February 2009, p. 8–15 , doi : 10.1016 / j.fm.2008.07.011 .
  8. ^ A. Costa, A. Barata, M. Malfeito-Ferreira, V. Loureiro: Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms . In: Food Microbiology . tape 25 , no. 2 , February 2008, p. 422-427 , doi : 10.1016 / j.fm.2007.10.003 .
  9. ↑ Vincent Renouf, Pierre Strehaiano, Aline Lonvaud-Funel: Effectiveness of dimethyldicarbonate to prevent Brettanomyces bruxellensis growth in wine . In: Food Control . tape 19 , no. 2 , February 2008, p. 208-216 , doi : 10.1016 / j.foodcont.2007.03.012 .
  10. ↑ KC Cheng, T. Nowak: A histidine residue at the active site of avian liver phosphoenolpyruvate carboxykinase . In: The Journal of Biological Chemistry . tape 264 , no. 33 , November 25, 1989, pp. 19666-19676 , PMID 2584187 ( PDF ).
  11. ↑ DD Temple, CS Ough: The inactivation of yeast alcohol dehydrogenase and glyceraldehyde-3-phosphate dehydrogenase by dimethyldicarbonate. Excerpts from MS Thesis of D. Temple. University of California, Davis, USA 1978.
  12. ↑ CS Ough: Dimethyl dicarbonate and diethyl dicarbonate. In: AL Branen & PM Davidson (Eds.), Antimicrobials in foods . New York / Basel: Marcel Dekker 1983. ISBN 978-0824740375 . P. 321.
  13. ↑ DHHS: Federal Register Volume 59, Number 24 (February 4, 1994) . Retrieved November 28, 2013.
  14. ↑ EFSA: Scientific opinion on the re-evaluation of dimethyl dicarbonate (DMDC, E 242) as a food additive. In: www.efsa.europa.eu. Retrieved November 30, 2016 .