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Lexicon

The largest wine encyclopedia in the world with 26,621 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

aerobic

Term for the biochemical metabolism of organic substances in the presence of oxygen. During respiration in animals or humans, for example, the cells burn the energy building block sugar to form carbon dioxide and water. However, aerobic conditions, i.e. sufficient oxygen, are required for complete combustion. In winemaking, oxygen causes oxidative processes; see oxidative maturation and reductive matur ation. Fermentation usually takes place for the most part under anaerobic conditions (absence of oxygen). Areobic conditions (presence of oxygen) are, however, important before or at the beginning of fermentation, as yeasts can only divide and multiply in an oxygen-rich environment. The scientist Louis Pasteur (1822-1895) reported as early as 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.

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Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,621 Keywords · 47,085 Synonyms · 5,317 Translations · 31,953 Pronunciations · 229,905 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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