Louis Pasteur developed pasteurization, the heat-treatment process first used to prevent wine spoilage.
In the 1860s, Pasteur showed that unwanted microorganisms caused problems in wine and beer. Heating these liquids to a controlled temperature and then cooling them reduced spoilage without the extreme heating that would damage their flavor.
The process became known as pasteurization in Pasteur’s honor. It was later adapted for milk and other foods, helping reduce exposure to harmful microorganisms. Modern pasteurization uses carefully regulated temperatures and times rather than boiling every product.
Pasteurization is not the same as sterilization: it reduces microbial life but does not eliminate every microorganism. Pasteur also made major contributions to germ theory, fermentation science, and vaccines.