He saved the wine industry by pasteurization

One of the interesting facts about Louis Pasteur is that he saved the wine industry by pasteurization. Napoleon III noticed Pasteur after the germ theory and gave him a challenge involving the French wine business at the time. French wines were well-known throughout Europe but they were frequently ruined during shipping. Louis Pasteur did research on how wine is altered during the fermentation of grape juice. Because they multiplied more than the microbes required for typical alcohol fermentation, he discovered that all of these alterations were brought on by "parasitic" organisms. In order to prevent occurrences of product deterioration, he advised winemakers to use only clean sources of microbes, not mixed with parasitic organisms. Pasteur's research on bacteria and wine showed a cause-and-effect connection between bacteria and the fermentation of wine into vinegar. He subsequently developed a method for killing bacteria by heating wine to between 60 and 100 degrees Celsius, then allowing it to cool.

On April 20, 1862, Pasteur carried out the first successful test. Later, he patented the process that is now known as pasteurization. It was quickly used to pasteurize beer, juice, eggs, and (most famously) milk. The majority of yeasts and molds were successfully eliminated utilizing this method without changing the product's phase. Additionally, He suggests sterilizing the juice solution for use in the brewing industry by heating it under pure circumstances, allowing it to cool, and then fermenting it using a pure yeast source. The moderate acidity of beer also has the effect of preventing the development of parasites later on and aiding in the beer's long-term preservation after bottling.