Abstract
Abstract The spoilage yeast Brettanomyces intermedius was widespread in New Zealand commercial wine fermentations sampled during the 1971 vintage. In spite of repeated sampling, and the use of enrichment cultures, these yeasts were not isolated from winery floors, walls, or equipment. It is suggested that the winery is still the major site of survival through the winter, but that colony numbers are low and of irregular occurrence. Commercial fermentations for the production of fortifying spirit had a much higher incidence of infection with B. intermedius and supported greater populations of this yeast.
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