Control of bacterial spoilage of fortified wines by pH

Date or time period: 1943

J.C.M. Fornachon published a pivotal monograph in 1943[1][2] highlighting the role of lactic acid bacteria and importance of pH control in the prevention of bacterial spoilage of fortified wines, which introduced a paradigm shift in the export of Australian wines


  1. Fornachon. J.C.M. (1943) Bacterial spoilage of fortified wines. Aust. Wine Board
  2. Bishop, G.C. (1980) Australian Winemaking – The Roseworthy Influence : the contribution of Alan R. Hickinbotham and Roseworthy Agricultural College to winemaking in Australia. pp 344