During the 1860’s, the French wine industry was exploding across Europe, but wine was spoiling at a rate which was quicker than the pace at which human beings could trade and consume it, with many bottles turning to vinegar before reaching the hands of consumers. Napoleon III appealed to Louis Pasteur, a brilliant chemist, to resolve this problem. Contrary to popular belief, Pasteur resolved the issue of wine spoilage before adapting his method for milk. Pasteur identified microscopic organisms ...
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