TY - JOUR T1 - Inactivation of Wine Cork Microflora by a Commercial Sulfur Dioxide Treatment JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 124 LP - 127 DO - 10.5344/ajev.1982.33.2.124 VL - 33 IS - 2 AU - C. R. Davis AU - G. H. Fleet AU - T. H. Lee Y1 - 1982/01/01 UR - http://www.ajevonline.org/content/33/2/124.abstract N2 - A commercial sulfur dioxide cork sterilization treatment was assessed microbiologically. The treatment inactivated, respectively, 80% and almost 100% of the bacterial and mold colony forming units present on the corks. Penicillium spp., predominant among the untreated cork microflora, were almost completely inactivated by the treatment. Bacillus spp. were found at much lower levels than molds on the corks, but appeared less susceptible to the treatment than Penicillium spp. Yeasts were rarely detected on the corks. ER -