Abstract
The majority of German wines with a fermentable residual sugar content are bottled cold-sterile. This bottling technique not only calls for suitably designed equipment, trained personnel, and stringent quality control, but also for outside help during commissioning of new bottling equipment. In addition, periodic complete microbiological assays are requested by many wineries to locate and eliminate potential sources of reinfections.
The results of all microbiological analyses carried out during the last nine years, grouped into three 3-year periods, have been evaluated and tabulated. The data not only provide detailed information about the various sources of reinfection but also illustrate the changes of reinfection frequencies at the various sampling points between 1972 and 1980. In general, cold-sterile bottling is now more reliable than a decade ago. New bottle sterilizing techniques and cork jaw heating/sterilizing devices are primarily responsible for this development.
- Received August 1981.
- Revision received December 1981.
- Accepted January 1982.
- Published online January 1982
- Copyright 1982 by the American Society for Enology and Viticulture
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