It can be said that wine microbiology began about 100 years ago, if we think of it as being concerned mainly with alcoholic fermentation and selection of yeasts, malo-lactic fermentation and the bacteria involved, and problems with microbiological spoilage. Louis Pasteur's first edition of Etudes sur le Vin was published in 1866, and in 1889 Kulisch presented the first evidence that malo-lactic fermentation was microbiological. However, the major contributions by the University of California in wine microbiology did not begin until early in this century.