After his studies, the Italian chemist and oenologist Antonio Carpenè (1838-1902) intensively studied the processes for the production of sparkling wine. Carpenè maintained active contact with the famous bacteriologists Robert Koch (1843-1919) and Louis Pasteur (1822-1895). He asked the latter for support regarding the effects of sulphurous acid in the production of wine and beer.
In 1868 he founded the still existing winery "Carpenè Malvolti" (Conegliano, Veneto) with his friend Francesco Maria Malvolti. Carpenè introduced the Metodo Martinotti, the Italian term for the Méthode charmat (tank fermentation), to his business and is considered the founder of the Italian sparkling wine Prosecco. He endeavoured to improve the then backward winemaking methods of his homeland.
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Fachjournalistin, Lektorin und Verkosterin, Wien