Pasteurisation

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Process named after the chemist Louis Pasteur (1822-1895) for killing off spoilage-causing microorganisms in liquids and foods. Pasteur thus solved a major problem for winegrowers. The bottled wines were often not stable in the bottle. Post-fermentation occurred time 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, salmonella) and moulds, thereby making the products sterile and preservable.

However, certain microorganisms require high temperatures. Today, fruit juices (grape juice), vegetable juices, milk and beer in particular are pasteurised. This takes place at a minimum of 60 to a maximum of 100 °Celsius for varying lengths of time (a few seconds to 30 minutes). Most of the vitamins are retained, but vitamin C is destroyed. Heating above 100 °Celsius to kill heat-resistant bacteria and viruses is known as sterilisation.

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Pasteurisation

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