Final answer:
French chemist Louis Pasteur's studies in the 1850s on microbial fermentation influenced the development of bottles that could endure the pressure of secondary fermentation, although he is not credited with the specific invention of such a bottle.
Step-by-step explanation:
The creation of a bottle able to withstand the pressure of a secondary bottle fermentation is not attributed to a specific inventor, but the study of microbial fermentation in related fields was significantly advanced by Louis Pasteur. He was a French chemist who, during the 1850s, investigated the causes of beer and wine spoilage and discovered microbial fermentation. This led him to develop a reliable strain of brewer's yeast and disprove the theory of spontaneous generation. Pasteur's discoveries played a pivotal role in understanding the need for containers which could withstand the high pressure caused by fermentation, such as what is found in the production of carbonated beverages.
Pasteur's work was foundational for the later development of bottles suitable for carbonated drinks. These bottles had to be strong enough to contain the high CO₂ pressure generated during secondary fermentation, which in the case of beverages like sparkling wine, occurs within the bottle itself. This innovative progress laid the groundwork for preserving the quality and carbonation of these beverages without the risk of the bottles exploding due to internal pressure.