You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


Term for hygiene measures aimed at killing, inactivating or at least reducing the number of pathogens. The aim is to achieve a state in which infection is no longer likely. Technically, a distinction is made between disinfection and sterilisation, which have identical objectives. Disinfection means a reduction of germs by a factor of at least 10-5 in a defined test procedure with certain test specimens, i.e. that no more than ten of the original one million germs capable of reproduction survive. In viticulture, various disinfectants are used for the disinfection of barrels and bottles. These are, for example, ozone, peroxyacetic acid and hydrogen peroxide. For information on the various methods, see Preservation.

Voices of our members

Andreas Essl

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.

Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,266 Keywords · 46,879 Synonyms · 5,322 Translations · 31,599 Pronunciations · 193,354 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon