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.