I have a few white wines that i re-sweetened, and only a few here and there are refinementing. They all have gone through an absolute filter and have appropriate levels of so2. I did not want to use sorbate, and was told that filtering down to .45 micron would keep them stable. Could yeast get through and into the the filtered wine? Or am i getting this from the wine bottles not being properly washed? Its only a few bottles hear and there.