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Am. J. Enol. Vitic. 33:2:124-127 (1982)
Copyright © 1982 by the American Society for Enology and Viticulture.
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Inactivation of Wine Cork Microflora by a Commercial Sulfur Dioxide Treatment

C. R. Davis 1, G. H. Fleet 1, and T. H. Lee 1

1 School of Food Technology, The University of New South Wales, PO Box 1, Kensington 2033, NSW, Australia.

A commercial sulfur dioxide cork sterilization treatment was assessed microbiologically. The treatment inactivated, respectively, 80% and almost 100% of the bacterial and mold colony forming units present on the corks. Penicillium spp., predominant among the untreated cork microflora, were almost completely inactivated by the treatment. Bacillus spp. were found at much lower levels than molds on the corks, but appeared less susceptible to the treatment than Penicillium spp. Yeasts were rarely detected on the corks.

Submitted on November 17, 1981
Accepted on January 13, 1982






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Copyright © 1982 by the American Society for Enology and Viticulture.