Louis Pasteur (1822 – 1895), the French eminent chemist, biologist and bacteriologist, proved fermentation is due to some microorganisms’ action. He proved every living being originates in another one, and, consequently, the spontaneous generation is impossible under current circumstances.
When applied to nowadays Oenology, these principles enable the fermentation of leavens to be thoroughly controlled, which our Oenology department achieves so that wines have the desirable quality.
With the continued methodical observation of the wine’s temperature, we get close to the second fermentation, in which natural bacteria intervene. We get, then, to our oenologists’ own part and parcel. This private field is kept secret by them, like old ancient master builders of cathedrals, who did so to glory their works even more. Oenologists apply their general knowledge to their works very personally, knowing where they want to get to.
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