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Lexicon

The largest wine encyclopedia in the world with 26,670 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

Pasteurisation

Process named after the French chemist Louis Pasteur (1822-1895) for killing microorganisms in liquids or foodstuffs that cause disease or spoilage. Pasteur was thus able to solve a major problem for winegrowers. The bottled wines were often not stable in the bottle. Post-fermentation occurred again and again or the wines acquired a vinegar or lactic acid tinge. Heating to high temperatures can kill yeasts, bacteria (e.g. lactic acid, acetic acid, listeria, salmonella) and moulds, thereby making the products sterile and preservable. However, certain microorganisms require higher temperatures.

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The world's largest Lexicon of wine terms.

26,670 Keywords · 47,061 Synonyms · 5,303 Translations · 32,001 Pronunciations · 241,112 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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