PT  - JOURNAL ARTICLE
AU  - David M. Donnelly
TI  - Elimination from Table Wines of Yeast Contamination by Filling Machines
AID  - 10.5344/ajev.1977.28.3.182
DP  - 1977 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 182--184
VI  - 28
IP  - 3
4099  - http://www.ajevonline.org/content/28/3/182.short
4100  - http://www.ajevonline.org/content/28/3/182.full
SO  - Am J Enol Vitic.1977 Jan 01; 28
AB  - 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.