One of the most important prerequisites for the production of quality wines during the entire process at winemaking, This was already in the antiquity known and is in the writings of Cato the elder (234-149 BC) mentioned. Even then, the preservative effect of Schwefelns, but of course not the reason. Scientifically proven bases for this were provided by experimental research for the first time in the 19th century by chemist Louis Pasteur (1822-1895). By then the cause of wine spoilage was through microorganisms unknown. In the 1950s, the University of California after that at the fermentation by controlling the negative impact of bacteria and wild yeasts can be avoided.
Cleanliness is one of the so-called " 5 p “At all stages of winemaking. This begins in the vineyard at Weingarten Care, Here the metered use of agrochemicals ( pesticides, Artificial fertilizer) contamination to reduce or avoid soil, air and water. The vintage must be done without contaminating the grapes if possible. Cleanliness is particularly important in all cellar measures up to bottling, numerous wine faults can be avoided through consistently practiced hygiene measures. The presence of biogenic amines in the wine indicates poor hygiene in winemaking. Most of all cadaverine. histamine. isoamylamine. phenylethylamine and putrescine, With a standardized quality control the corresponding criteria of all steps in the production process are checked. At the IFS system negative hygiene is one of the knock-out criteria. See also under the topic wet preservation. dry preservation and wine green,