These endemic spoilage yeasts can grow in most wines and is harboured in poorly kept barrels, producing iodine or horse-sweat aromas.Once contaminated, the wine is hard to treat and the barrels destroyed. The rest of the wine in the winery should then be sterile filtered or pasteurised and strongly sulphited (40 – 50 mg/l) and all the winery equipment and tanks sterilised as much as possible. Good winery hygiene is vital.