Pasteurization
/'pæs.tʃə.raɪˈzeɪ.ʃən/
Wine-production, Preservation, Food-safety, Microbiology, History•Last updated April 28, 2025
Pasteurization is a heat treatment process used in winemaking to reduce the number of viable microorganisms, thereby extending the wine's shelf life and ensuring its safety for consumption. It involves heating the wine to a specific temperature for a set period before cooling it down.
Examples
- Using pasteurization to prevent refermentation in sweet wines.
- Applying pasteurization to bulk wines intended for immediate consumption.
- Employing pasteurization in the production of wine-based beverages like wine coolers.
Etymology
The term 'pasteurization' is derived from Louis Pasteur, a French microbiologist who developed the process in the 19th century to prevent wine spoilage.
Usage Notes
Pasteurization is particularly useful for non-premium or bulk wines that are not meant to age or need to be transported over long distances. It helps stabilize the wine and prevent spoilage.