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


The term covers all measures to prevent infectious diseases, in particular cleaning, disinfection and sterilisation. In common parlance, this is understood to mean cleanliness - one of the most important prerequisites for the production of quality wine throughout the entire process. This was already known in ancient times and is mentioned in the writings of Cato the Elder (234-149 BC).

The preservative effect of sulphur was already known back then, but of course not the reason. Experimental research by the chemist Louis Pasteur (1822-1895) provided the first scientifically proven basis for this in the 19th century. Until then, the cause of wine spoilage by microorganisms was unknown. In the 1950s, the University of California proved that the negative effects of bacteria and wild yeasts can be avoided during fermentation by controlling them.

Voices of our members

Dr. Edgar Müller

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.

Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

The world's largest Lexicon of wine terms.

26,424 Keywords · 47,030 Synonyms · 5,321 Translations · 31,757 Pronunciations · 207,491 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon