Pasteurization is the heat treatment of wine and other foods in suitable equipment called pasteurizers; it does not pursuit the complete destruction of germs (something that sets it apart from sterilization) but causes the disintegration of the microbial cells and stops their growth. It is run at temperatures lower than those of boiling and with a function essentially against yeast. It can be performed both on wines in the tank and on wines already in the bottle (Veronelli).
