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Lexicon

The largest wine encyclopedia in the world with 26,384 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Disinfection

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.

This page was last modified at 20 July, 2022 at 20:53.

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Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,384 Keywords · 46,992 Synonyms · 5,323 Translations · 31,718 Pronunciations · 202,925 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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