Table 2 Yeast tolerance to antimicrobial agents used in winemaking. PMB Potassium metabisulphite, DMDC dimethyl dicarbonate

Maximum concentration allowing growth

Ethanol (% v/v)

15

15^a

17

Dias et al. (2003a, b), Barata et al. (2006, 2008a)

PMB (mg/l)

90

140^a

200

Dias et al. (2003a, b), Barata et al. (2006, 2008a)

Total SO₂ (mg/l)

75

350^b

50

Loureiro (1997)

Sorbic acid (mg/l)

950

650^b

300

Loureiro (1997)

Minimum concentration inducing complete death

DMDC (mg/l)

100

100^a

100

Costa et al. (2008))

Maximum concentration allowing growth

CO₂ (dissolved volumes)

4.45

-

2.23

Ison and Gutteridge (1987)