Changes

It is worth noting that the VBNC state in ''Brettanomyces'' has not been tested against a higher concentration of SO₂ (for example when wineries use much higher concentrations of SO₂ solutions as a sanitizer), other chemical sanitizers, and pasteurization-level temperatures. For example, it has been proposed that steaming barrels in order for them to reach 140°F (60°C) for 20 minutes is enough to sanitize them (see [[Barrel#Sanitizing|Barrel Sanitizing]] for more information).

===Supply Chain Management===