wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

aerobic

Term for the biochemical metabolism of organic substances in the presence of oxygen. When animals or humans breathe, for example, the cells burn the energy component sugar to form carbon dioxide and water. For complete combustion, however, aerobic conditions are required, i.e. sufficient oxygen. During vinification, oxygen causes oxidative processes; see oxidative vinification and reductive vinification. Fermentation usually takes place mainly under anaerobic conditions (absence of oxygen). However, areobic conditions (presence of oxygen) are important before or at the beginning of fermentation, as the yeasts can only divide and multiply in an oxygen-rich environment. The scientist Louis Pasteur (1822-1895) reported already in 1861 that yeasts consume much less sugar in an aerobic environment. In this context one speaks of the Crabtree effect, named after the English biochemist. The fermentation-like process of fermentation takes place under aerobic conditions.

The world's largest Lexikon of wine terms.

24.284 Keywords · 48.089 Synonyms · 5.311 Translations · 29.600 Pronunciations · 164.154 Cross-references
made with by our Experts. About the Lexicon

EVENTS NEAR YOU