Just 40 years ago, wine was a kind of hit-or-miss beverage. But times change, and today almost every wine we see on the retail shelf or in a restaurant is perfectly sound.
Spoilage was so rampant in the 1970s that experts were employed at most upscale restaurants to make certain that the wines being purchased were sound and free of imperfections.
Even though Louis Pasteur had investigated the principles of fermentation in the mid-1850s, for decades after, some aspects of alcoholic fermentation were still not widely understood. But scientists made huge strides in this area, and clean, fault-free wine today is a result.
Updated: Tue Feb 06, 2024