Final answer:
Henri Jayer is known for advocating whole-cluster fermentation and minimal intervention techniques in winemaking, which is true. Louis Pasteur's research in the 1850s on microbial fermentation has profoundly influenced the brewing industry and the scientific understanding of microorganisms in fermentation and spoilage.
Step-by-step explanation:
True, Henri Jayer was renowned for promoting the use of whole-cluster fermentation and minimal intervention winemaking techniques. His approach was a departure from the prevalent practices of his time, allowing for more natural expression of the grape and terroir. These methods contrast with the more controlled and interventionist techniques that were common in winemaking. Jayer's work and his advocacy for less intrusive methods have had a lasting impact on the industry.
While Jayer focused on winemaking practices, Louis Pasteur contributed to the understanding of fermentation in a broader scientific context. Pasteur's work in the 1850s, particularly in the area of microbial fermentation, laid the foundations for modern biotechnology and the brewing industry. His research conclusively disproved the notion of spontaneous generation, demonstrating instead that microorganisms are responsible for fermentation as well as food spoilage.
These historic advancements have shaped today's practices, where the selection of yeast strains, like Saccharomyces cerevisiae, and the understanding of microbiological processes play a critical role in producing quality beer and wine. Pasteur's groundbreaking experiments continue to be an underpinning of the germ theory of disease and modern microbiology.