Survival of wine microorganisms in the bottle during storage

• For objective 1) above, the authors used the 2003 vintage from 3 estates that had bottled their wines without filtration (Saint-Emilion, Pessac-Léognan, and Pauillac). For objective 2), they compared the filtration methods of 2 of the estates: a K700 (7.0 μm) pad followed by a K300 (4.0 μm) (Saint-Emilion); and the following pad sequence: K900 (10.0 μm), K300 (4.0 μm), K100 (1.0 μm), and EK (0.3 μm) (Pauillac). (As we know, the larger the pad number, the larger the pore). For objective 3), they used 10 older Bordeaux vintages (we are talking 1909 to 1981!), all of which had corks in good condition, had been sealed with wax, and had been bottled without filtration.