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

anaerobic

Term for the biochemical metabolism of organic substances in the absence of oxygen. The fermentation of a wine usually takes place for the most part under anaerobic conditions. In 1861, the scientist Louis Pasteur (1822-1895) discovered in the course of his investigations that yeasts consume sugar much more quickly in an anaerobic environment. In this context, one speaks of the Crabtree effect. In contrast, the presence of oxygen is called aerobic.

The world's largest Lexicon of wine terms.

25,706 Keywords · 47,079 Synonyms · 5,310 Translations · 31,023 Pronunciations · 173,360 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU