Discussion
Which of the following would NOT help prevent spoilage of bottled wine?
Answer: B
Correct answer: Leaving a large air space in each bottle
Head space means oxygen, and oxygen is what the acetic acid bacteria and film yeasts need - so a large air space invites precisely the spoilage the other three measures guard against. Filtration removes the organisms, minimal head space starves them of oxygen, and sulphur dioxide is both antimicrobial and antioxidant.
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