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At this point"In 1864 Pasteur discovered that heating beer and wine just enough to kill most of the bacteria that caused spoilage prevented these beverages from turning sour. This was achieved by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage." <ref name=pasteurwiki>Pasteurization, some http://en.wikipedia.org/wiki/Pasteurization</ref> Some lambic brewers choose to pasteurize their product prior to the completion of secondary fermentation. This allows for a sweeter product, retaining the a lambic or gueuzes residual sugars and sweet fruit flavors , in the case of a fruited lambic, the sweet fruit flavors. It also eliminates refermentation in the bottle and minimizes other changes to the beer, allowing industrial lambic producers to ensure a more consistent product that does not continue to develop.