Dimethyl dicarbonate
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| Names | |
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IUPAC name
methoxycarbonyl methyl carbonate
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| Other names
DMDC; Dicarbonic acid dimethyl ester; Dimethyl pyrocarbonate; Velcorin
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| Identifiers | |
4525-33-1 
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| 3D model (Jmol) |
Interactive image Interactive image |
| ChemSpider |
2976
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| ECHA InfoCard | 100.022.601 |
| E number | E242 (preservatives) |
| PubChem | 3086 |
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| Properties | |
| C4H6O5 | |
| Molar mass | 134.09 g·mol−1 |
| Appearance | Colorless liquid |
| Density | 1.25 g/mL |
| Melting point | 16 to 18 °C (61 to 64 °F; 289 to 291 K) |
| Boiling point | 172 °C (342 °F; 445 K) |
| Viscosity | 2.1 Pa·s (20 °C) |
| Hazards | |
| Main hazards | Toxic |
| R-phrases | R22 R23 R34 |
| S-phrases | S7/9 S26 S36/37/39 S45 |
| Related compounds | |
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Related compounds
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Di-tert-butyl dicarbonate diethylpyrocarbonate |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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 (what is  ?) |
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| Infobox references | |
Dimethyl dicarbonate (DMDC) is an organic compound which is a colorless liquid with a sharp odor at room temperature. It is primarily used as a beverage preservative, processing aid, or sterilant (INS No. 242), and acts by inhibiting the enzymes acetate kinase and L-glutamic acid decarboxylase. It has also been proposed that DMDC inhibits the enzymes alcohol dehydrogenase and glyceraldehyde 3-phosphate dehydrogenase by causing the methoxycarbonylation of their histidine components.
In wine, it is often used to replace potassium sorbate, as it inactivates wine spoilage yeasts such as Brettanomyces. Once it has been added to beverages, the efficacy of the chemical is provided by the following reactions:
The application of DMDC is particularly useful when wine needs to be sterilized but cannot be sterile filtered, pasteurized, or sulfured. DMDC is also used to stabilize non-alcoholic beverages such as carbonated or non-carbonated juice beverages, isotonic sports beverages, iced teas and flavored waters.
DMDC is added before the filling of the beverage. It then breaks down into small amounts of methanol and carbon dioxide, which are both natural constituents of fruit and vegetable juices.
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