Fabbroni was the first to promote modern ideas on the nature of fermentation. He showed that air was not considered necessary for fermentation to take place; he was first to regard the ferment as an albumenoid substance. Pasteur considered Fabbroni’s work the beginning of modern ideas on the subject. Fabbroni’s theory of the fermentation of wine was influential throughout the 19th century. Several of the terms used by him are in use today.
Subjects: Winemaking (Oenology), Zymology (Zymurgy) (Fermentation)