Sterilisation (sterilisation, sterilisation) refers to processes by which materials and objects are freed from living microorganisms including their resting stages (e.g. spores). The condition of the materials and objects thus achieved is referred to as "sterile". In the technical distinction from disinfection, sterilisation usually requires a probability of complete sterilisation that is one power of ten higher. Sterilisation can be carried out by physical (thermal by heating, irradiation) or chemical processes.
In the narrower sense, sterilisation means pasteurisation above the boiling point (100 °Celsius). In viticulture, this is understood to mean freeing the grape must or wine from wine-damaging microorganisms such as yeasts and bacteria and thus preserving it. This is achieved by various wine-making methods such as clarification, filtration and fining as well as by measures during bottling. The cleaning of containers corresponds to sterilisation in a broader sense; see the keywords dry preservation and wet preservation.
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