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Lexicon

The largest wine encyclopedia in the world with 26,295 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

anaerobic

Term for the biochemical metabolism of organic substances in the absence of oxygen. Fermentation in wine generally takes place largely under anaerobic conditions. In 1861, the scientist Louis Pasteur (1822-1895) discovered that yeasts consume sugar much faster in an anaerobic environment. This is referred to as the Crabtree effect. In contrast, the presence of oxygen is referred to as aerobic.

aerob anaerob - Graphik

Test tube diagram

Aerobic and anaerobic bacteria can be identified in liquid nutrient solution: (1) Obligate aerobic bacteria gather at the top where they get enough oxygen. (2) Obligate anaerobic bacteria collect at the lower end where there is no oxygen. (3) Facultative anaerobic bacteria are mainly found at the top because oxygen respiration is most effective, but they also grow in the lower parts. (4) Microaerophiles gather at the top, but not at the very top, as oxygen is only optimal for them in low concentrations. (5) Aerotolerant bacteria are not affected by oxygen and are therefore evenly distributed.

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The world's largest Lexicon of wine terms.

26,295 Keywords · 46,494 Synonyms · 259,217 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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