pasteurization
[PAS-chuh-rize; PAS-tuh-rize]
The killing of bacteria by heating wine or other liquid to moderately high temperatures for a short period of time and then rapidly cooling it to 40°F or lower. The process was discovered by the famous French scientist Louis Pasteur while he was researching the cause of beer and wine spoilage. Although pasteurization is used in beer processing and for some wines meant for early consumption, it's not used for fine wines because it kills off the bacteria that contribute to AGING.
Related Links:
aging,
mycoderma,
acetification,
fermentation lock
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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