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Sanitizing Wooden Wine Barrels and Wine Bottle Corks

he fermentation of grape juice to produce wine requires the presence of naturally occurring yeasts and/or the addition of other specialized yeasts to the batch by the wine maker. Obtaining particular desirable qualities and flavor of the wine requires maintaining a delicate balance of these microorganisms. Certain other naturally occurring microorganisms can disrupt this balance during the fermentation process or after bottling the finished product. Winery personnel sanitize wooden wine barrels and wine bottle corks to minimize the effects of problematic non-public health organisms. Unless properly controlled, some of these organisms impart unpleasant flavors to wine, impact the aromatic qualities of the wine, or affect the wine’s intended color. Others cause spoilage or interfere with the fermentation process. T

Brettanomyces is a common yeast fungus that occurs in nature on the skins of fruits. High levels of this organism in grape juice used for the production of wine interfere with the flavor and taste of the wine batch. Brettanomyces or “Brett” can cause contamination of oak barrels used for fermentation and aging, requiring wine makers to sanitize the barrels before introducing new batches of grape juice. This organism

SANITIZING WOODEN WINE BARRELS AND WINE BOTTLE CORKS

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