RT Journal Article SR Electronic T1 Inactivation of Wine Cork Microflora by a Commercial Sulfur Dioxide Treatment JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 124 OP 127 DO 10.5344/ajev.1982.33.2.124 VO 33 IS 2 A1 C. R. Davis A1 G. H. Fleet A1 T. H. Lee YR 1982 UL http://www.ajevonline.org/content/33/2/124.abstract AB 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.