France having the strategical geographical location developed the commercial manufacture of a
large variety of wines and beer as a principal industry. Pasteur played a critical and major role in the
proper standardization of various processes and techniques intimately associated with the said two
‘alcoholic beverages’ in order to obtain a consistently good product. Pasteur used his God gifted wonderful
skill and wisdom to explore and exploit the unique capabilities of microbes in the fermentation
industry exclusively using fruits and grains resulting in alcohol-based table wines, dry-wines, champagne,
whiskies, etc. Pasteur meticulously isolated, typified, and characterized ‘certain microbes’ exclusively
responsible for the ‘good batches’ predominantly in comparison to the ones found solely in
the ‘poor products’.
In fact, the overall net outcome of such extensive as well as intensive investigations helped in a
long way for the assured and successful production of consistently good and uniform ultimate product.
Pasteur vehemently argued and suggested that the unwanted/undesirable types of microbes must be
destroyed and removed by heating not enough to alter the original and authentic inherent flavour/aroma
of the fruit juice, but just sufficient to cause and afford the legitimate destruction of a relatively very high
percentage of the ‘bad microbial population’. This ‘destructive microbial phenomenon’ could be accomplished
successfully by holding the juices at a temperature of 145°F (≡ 62.8°C) for a duration of 30
Pasteurization. Nowadays, the large-scale handling of such destructive microbial process may be
achieved by ‘pasteurization’* in commercial fermentation industries using either ‘malt wort’ (having ~
10% solids) or molasses (~ 10% solids) or even fruit-juices.