Hygiene

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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.

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Hygiene

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