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Q: What about if the brewery uses killer wine strains at bottling time?
A: First off, killer wine strains only kill susceptible ''S. cerevisiae''. They do not kill ''Brettanomyces''. Secondly, if the commercial beer is sour then the chances of the wine yeast still being alive are slim. Anecdotally, brewers have had great success with dregs from breweries who bottle wine yeast (for example dregs from Hill Farmstead). See the [[Commercial_Sour_Beer_Dregs_Inoculation#The_Dreaded_Killer_Champagne.2FWine_Yeast|Champagne Yeast in Commercial Dregs]] and [[Packaging#Re-yeasting|Packaging and Re-yeasting]] page for more details on killer wine yeast strains.
For more information on using bottle dregs, check out [[Commercial_Sour_Beer_Dregs_Inoculation|this wiki page]].