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


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. The scientist Louis Pasteur (1822-1895) discovered in 1861 during his research that yeasts consume sugar much faster 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 Lexikon of wine terms.

23.632 Keywords · 48.259 Synonyms · 5.312 Translations · 28.948 Pronunciations · 161.762 Cross-references
made with by our Experts. About the Lexicon