The term includes all measures to prevent infectious diseases, especially 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 also known at that time, but of course not the reason. The chemist Louis Pasteur (1822-1895) was the first to provide scientific proof of this through experimental research in the 19th century. Until then, the cause of wine spoilage by microorganisms was unknown. In the 1950s, the University of California proved that during fermentation, the negative effect of bacteria and wild yeasts can be avoided through control.
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen