I'll figured that to when considering a part of pasteurization too, becouse taking the wort to high heat is of course the real thing, and obviously when i think in Pasteur himself making his experiments of heating and keeping the germs out of it in his old laboratory out of technology.
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process of heating wine for preservation purposes has been known in China since 1117, and is documented in Japan in 1568 in the diary Tamonin-nikki, but the modern version was created by the French chemist and microbiologist Louis Pasteur, after whom it is named. The first pasteurization test was completed by Louis Pasteur and Claude Bernard in April 1862. The process was originally conceived as a way of preventing wine and beer from souring.
Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain food products, like dairy products, are superheated to ensure pathogenic microbes are destroyed.
Thanks for youre comments!