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In
the Book of Genesis, the Bible presents the first wine-grower
on Earth : Noah.
Beginning
in 500 B.C., Greeks and Romans spoke of wine and the grape vine
in their writings. They even attributed a specific god to them;
Dionysus for the Greeks, Bacchus for the Romans.
Egyptians
and Arabs also knew wine and were the first to talk about “alcohol”,
which is one of the essential elements in wine.
Many
engravings, dating from this period, depict archaic stills.
  
The
first alcoholometer appeared during the Roman times.
Wine,
vineyards and measuring instruments have been known for many
ages.
During
the eighteenth and nineteenth centuries, the evolution of knowledge
about wine and wine-making took on a new dimension.
Chemists
(pharmacists or physicians) such as Antoine Baumé (1728-1804)
and Joseph, Louis Gay-Lussac (1778-1850) put together the basis
of the first biochemical formulas by stating that sugar is converted
into alcohol and carbon dioxide.
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Antoine
Baumé
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Joseph
Louis Gay-Lussac
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Pasteur (1822-1895) was the first to demonstrate that fermentation
is due to microorganisms.
Louis Pasteur
Jules
Salleron (1829-1897) created a company specialised in precision
instrumentation at 1, rue du Pont Lodi in Paris in 1855 during
this same period. He invented his first still, the acetimeter
followed by his reknown ebulliometer still used today. In October
1860, the company moved to 24, rue Pavée in the Marais
district of Paris, where it remained for more than a century.
Jules Salleron
24,
rue Pavée was the Mansion of the president of the Paris
parliament, G. de Lamoignon in 1658. Today, it houses the Historic
Library of the City of Paris.
  
Around
1880, Jules Dujardin (1857-1947) joined the company.
Jules Dujardin
Author
of many leaflets and research papers, he took over in 1889 and
associated his name to that of Salleron to form the Dujardin-Salleron
Establishments.
Three
generations of Dujardins succeeded him until 1987.
On
this date, the company became Les Laboratoires Dujardin-Salleron.
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