One of the most important prerequisites for the production of quality wines throughout the process in the winemaking, This was already in the antiquity known and is in the writings of Cato mentions the Elder (234-149 BC). Even at that time the preserving effect of the Schwefelns but of course not the reason. For the first time in the 19th century, the chemist Louis provided scientifically proven foundations for this through experimental research Pasteur (1822-1895). Until 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 "In all stages of winemaking. This begins already in the vineyard at the 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 as far as possible without causing contamination of the grape. Especially important is cleanliness in all cellar technical measures up to bottling, numerous wine faults can be avoided by consistently practiced hygiene measures. The presence of biogenic amines in wine indicates poor hygiene in winemaking. That's above all cadaverine. histamine. isoamylamine. phenylethylamine and putrescine, In a standardized quality control the corresponding criteria of all steps in the production process are checked. At the IFS system is a negatively assessed personal hygiene one of the kO criteria. See topic group also under wet preservation. dry preservation and wine green,