Unwanted bacteria and yeast are found on vines and grapes, lurking within barrels and hidden in cellars. During fermentation, they're key to the winemaking process, but after bottling, their presence can cause off flavors or create a fizzy disaster. Learn the filtration methods vintners employ to combat microbial threats.
For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2002.
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