For many winemakers, and other beverage producers, Velcorin provides a sensible alternative to costly and extensive filtration while retaining the true sensory profile of their wines, and other beverages.
Microorganisms such as yeast, molds, and bacteria have the potential to spoil and alter the sensory perception of wine. Velcorin (trade name - dimethyl dicarbonate, DMDC) destroys yeasts and fermentative bacteria even at very low dosages.
Unlike other chemical preservatives, Velcorin does not affect wine, cider, or other beverage 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 (a.k.a. Brett)
"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: How does Velcorin work? A:Velcorin penetrates the cell and deactivates enzymes leading to the destruction of microorganisms.
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, hard cider, and other alcohol-based beverages. Non-alcohol based beverages may be dosed up to 250 ppm.
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 occurring compounds in many beverages such as fruit and vegetable juice, wines, and hard ciders. Consequently, it has no effect on the taste, aroma, or color of the beverage 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 3800 gallons per hour.
Dosage: The legally allowable concentration needed to stabilize a wine at the time of bottling ranges from 50 ppm to 200 ppm (250 ppm for non-alcohol beverages).
Process: The dosing unit is typically set up within 50 feet of a mobile bottling line.
Electrical: Operates on 110v
Safety Warning: Velcorin takes approximately 4 hours to break down entirely in the beverage into Carbon Dioxide and Methanol depending on the beverage's temperature. Beverage may be consumed after 24 hours after treatment. For best practice, please avoid consumption of the treated wine or other beverage prior to this time period.