This can occur in wines bottled with residual fermentable sugars and leads to cloudiness & gassiness in the wine and corks popping out in the cellar. In order to prevent this, it is important that the wine is sterile filtered prior to bottling and that the strongest precautions are taken at bottling to prevent contamination.

The use of potassium sorbate (sorbic acid) at bottling at 100 – 200 mg/l to inhibit yeast growth can be considered.