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.
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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