Inactivation of Wine Cork Microflora by a Commercial Sulfur Dioxide Treatment
- 1 January 1982
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 33 (2) , 124-127
- https://doi.org/10.5344/ajev.1982.33.2.124
Abstract
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.Keywords
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