Abstract
Yeast contamination, especially of light sweet table wines, during bottling was studied at the Franzia Winery. The yeasts were isolated and identified, and their source was found to be the bell rubbers and rubber spacers of the filling machines. Initial levels of microorganisms were established (and used as controls), and various sanitizing methods for control were evaluated, including a handheld nozzle spray with an iodophor solution and a permanently mounted automatic spray nozzle with a chlorine solution. It was found that constant sanitizing of these filling machine parts virtually eliminated this source of yeast contamination.
- Accepted January 1977.
- Published online January 1977
- Copyright 1977 by the American Society for Enology and Viticulture
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