Final answer:
Louis Pasteur perfected the process of secondary bottle fermentation in 1856 by disproving spontaneous generation and identifying the role of microorganisms in fermentation and spoilage, which led to the development of a reliable brewer's yeast strain.
Step-by-step explanation:
The process and technique for secondary bottle fermentation was perfected by Louis Pasteur while he was studying the causes of spoilage in beer and wine in 1856. Pasteur's research led to the disproof of spontaneous generation and laid the foundation for the germ theory of disease. He identified microorganisms as the cause of fermentation and spoilage, which was a revolutionary discovery for food preservation and the production of alcoholic beverages.
His work greatly benefited industries reliant on fermentation, such as wine and beer production. Furthermore, Pasteur developed a reliable strain of brewer's yeast, Saccharomyces cerevisiae, for the French brewing industry. This reliable yeast strain was crucial for consistent and quality beer-making, leading to one of the first examples of biotechnology patenting.