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Lexicon

The largest wine encyclopedia in the world with 26,621 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

Sterilise

Term (also sterilisation) for hygiene measures that remove living microorganisms such as bacteria, phytoplasmas, fungi or viruses, including their dormant stages (e.g. spores), from materials and objects. The aim of sterilisation is to achieve absolute sterility - none of a million germs remain. The condition of the materials and objects thus achieved is referred to as "sterile". Sterilisation is much more aggressive than disinfection, which aims to ensure that infection is no longer likely.

Mikroorganismen

Microorganisms: 1 = Acetobacter (causes acetic souring), 2 = Aspergillus (causes mouldy taste, mousiness), 3 = Brettanomyces (causes horse sweat) 4 = Grapevine fanleaf virus (causes brushwood disease)

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The world's largest Lexicon of wine terms.

26,621 Keywords · 47,085 Synonyms · 5,317 Translations · 31,953 Pronunciations · 229,845 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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