Pasteurisation of Wine
This process is named after Louis Pasteur (1822-95) whose work on yeasts in his native Jura established the existence of bacteria: it is a means of sterilising by heat which kills potentially or actually harmful bacteria. However, as with many other things, it is the variability, change and even the chances involved with wine that provide much of the fascination, especially as far as the fine wines are concerned. In killing the bacteria, the maker of the wine risks killing or. As it were, fossilising the wine itself.
There are different methods of pasteurising wine and some authorities consider that certain methods are acceptable, especially for wines in bulk and of a robust, not too fine character, which may otherwise be adversely affected by climatic variations, rough handling in transit and uninformed reception and service on arrival. Certain sweetish table wines can also withstand pasteurisation without harm. But for very fine wines, already in bottle, subjection to pasteurisation may mummify what was formerly something alive (those who deny the ‘living’ character of wine are denying the existence of life in the yeasts that make it and the enzymes in it).
People who insist on the ‘purity’ and. Therefore, characterless inertia of their wines to the extent of not wanting them to be subject to change – either to improve or deteriorate – would do better to mix themselves something of a chemical nature or restrict their drinking to spirits. The work of the wine chemist and the wine technician are essential; but they should enhance the wines of the world, not degrade them to a uniform insipidity.