"JEP62" > wrote in message
oups.com...
> I guess I've always assumed that the wine going down hill after being
> opened for too long was due more to oxygen exposure than spoilage
> organisms. This would definitely be hastened by low SO2 levels, but I'm
> not sure that sterile filtration would really impact this one way or
> the other.

That's probably true, at least for relatively short air exposure - say
several days.

The main problem with the wine in question was probably insufficient free
sulfite at bottling, which rendered it vulnerable to spoilage from oxygen
exposure over the course of several days. High pH may have also played a
part in the proceedings.

Tom S