What was troubling the French wine growers and silkworm industry? How did Pasteur solve their problem?
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Some French wine growers were troubled by a germ which had turned their wine sour. Pasteur showed that by heating the wine to a temperature of 50 or 60 degrees centigrade, the germs were made harmless. This process was called 'Pasteurization'
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Some French wine growers were troubled by a germ which had turned their wine sour. Pasteur showed that by heating the wine to a temperature of 50 or 60 degrees centigrade, the germs were made harmless. This process was called 'Pasteurization'.
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