TY - JOUR T1 - Saccharomyces Bailii, a Resistant Yeast Causing Serious Spoilage of Bottled Table Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 55 LP - 58 DO - 10.5344/ajev.1973.24.2.55 VL - 24 IS - 2 AU - B. C. Rankine AU - D. Annette Pilone Y1 - 1973/01/01 UR - http://www.ajevonline.org/content/24/2/55.abstract N2 - 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. ER -