%0 Journal Article %A John G. B. Castor %T Sources of Spoilage Yeast in Bottled Wines %D 1951 %R 10.5344/ajev.1951.2.1.31 %J American Journal of Enology and Viticulture %P 31-42 %V 2 %N 1 %X 1. Certain types of white table wines are often damaged by the development of yeast in the wine after bottling.2. The yeast producing the trouble has been shown to be a definite type, in at least one winery.3. The experimental and theoretical evidence available indicates that the major source of the spoilage is not airborne yeast in the bottling room.4. The evidence indicates that when prebottling filtration practice and bottling room equipment are properly conducted and cleaned up, the yeast spoilage problem in bottled wines is greatly reduced. The detailed description of "so-called sterile" or aseptic filtration, given in the Seminar published in the 1950 Proceedings of the American Society of Enologists, and the talk by Mr. Morris Turbovsky at the July 20, 1951, meeting of the Wine Institute Technical Advisory Committee, at Lodi, should be consulted for details on practical aseptic filtration procedure.To close this discussion of the yeast spoilage problem, I should like to remark that continued responsibility for routine investigation of this problem should be one of the fields of work of the wine industry technologists themselves, and of the commercial consulting laboratories which handle wine analyses. The wine industry in general could contribute by undertaking the employment of full time practical Sanitarians to advise on, solve, and prevent, on an industry-wide basis, the kind of problem discussed in this paper. I feel that it is only reasonable that the prevention of spoilage of this kind should be a responsibility of the wine industry technologist,not only because it does not involve new and original research, but because it is a matter of plain every day dollars and cents business. The brewing industry and the dairy industry are daily solving these problems for themselves. The wine industry could profitably follow their example. %U https://www.ajevonline.org/content/ajev/2/1/31.full.pdf