Abstract
Saccharomyces bailii Lindner var. osmophilus v.d. Walt was found to be the cause of serious spoilage in bottled white and rosé table wines in an Australian winery. Dry red wines were little affected. The yeast was highly resistant to sulfur dioxide, diethyl pyrocarbonic acid (DEPC), and sorbic acid. It grew in wine at 15 to 30°C in ethanol concentrations of up to 13% by volume, depending somewhat on the wine. The deposit in the filled bottles varied in appearance from sandy through gravel-like to flocculent, depending on the type of wine, and the same yeast was isolated in pure form from each type of deposit. It is possible that the yeast entered the winery in concentrated grape juice used for sweetening the wine before bottling. It grew inside a pressure gauge attached to the outlet side of the sterilizing filter prior to bottling, thus contaminating the wine being bottled. This served as the main and continued source of infection. The corking machine was a secondary source. The taxonomy and other details of the yeast are discussed.
- Accepted May 1973.
- Published online January 1973
- Copyright 1973 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.