Data | FAQs

For many winemakers, Velcorin provides a sensible alternative to costly and extensive filtration while retaining the true sensory profile of their wines.

Micro-organisms such as yeast, molds and bacteria have the potential to spoil and alter the sensory perception of wine. Velcorin (trade name - dimethyldicarbonate, DMDC) destroys yeasts and fermatative bacteria even at very low dosages.

Unlike other chemical preservatives, Velcorin does not effect wine taste, bouquet or color. Velcorin is FDA approved as a direct secondary food additive and requires no additional labeling. Velcorin's efficacy is proven to be highly effective against bacteria and the specific fungi listed below:

Brettanomyces spp (a.k.a. brett)SaccharomycesZygosaccharomycesAcetobacterPseudomonasLactobacillus brevisKloeckera apiculataGluconobacter oxydans

scroll down for FAQs

"Velcorin added to wine during bottling can help prevent re-fermentation. Velcorin can also be used to decrease the amount of sulfur dioxide used in early-to-market wines. Best known for eliminating Brett prior to bottling, Velcorin has long been used to protect fruit juice, sports drinks, ready-to-drink teas and non-carbonated juices. The Food and Drug Administration approved the use of Velcorin in wine in 1988.

Source: Battling Brett with Velcorin, July 15, 2005; Cyril Penn, winebusiness.com).

Q & A

Q: How does Velcorin work?

A: Velcorin penetrates the cell and deactivates enzymes leading to the destruction of micro-organisms.

Q: What factors determine Velcorin effectiveness?

A; At low doses, Velcorin is very cost-effective against yeast and fermentation bacteria.

Q: Do I have to list Velcorin as an ingredient on the label?

A: No, the FDA lists Velcorin as a direct secondary food additive and therefore no labeling is required (21 CFR 101.100).

Q: How much Velcorin may I use?

A: The TTB allows up to and including 200 ppm of Velcorin in wine.

Q: What is the residual breakdown of Velcorin?

A: After addition to the beverage, DMDC rapidly breaks down into negligible amounts of methanol and carbon dioxide, which are naturally occuring compounds in many beverages such as fruit and vegetable juices and wines. Consequently, it has no effect on the taste, aroma or color of the wine treated.

VinPure Equipment and Process

Equipment: Burdomatt II K Velcorin Dosing Unit

Applications: For the treatment of spoilage yeast and other micro-organisms in wine or other beverages.

Compliance: All components, materials and chemicals are FDA approved and TTB approved.

Capacity: 1600 to 1800 gallons per hour.

Dosage: The legal allowable concentration needed to stabilize a wine at the time of bottling ranges from 50 ppm to 200 ppm.

Process: The dosing unit is typically set up within 50 feet of a mobile bottling line.

Electrical: Operates on 110v

Wine Requirements: Minimum wine temperature not less than 48° F.

Safety Warning: Velcorin takes approximately 4 hours to break down entirely in the wine into Carbon Dioxide and Methanol depending on the beverages temperature. For best practice please avoid consumption of the treated wine during this period of time.

Scheduling: Contact Keith Allan at 707.299.7174 or email keith@vinpure.com