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The term for alcoholic fermentation used to refer to the apparent "boiling" or "foaming" in grape must. Fermentation is understood to be the microbial degradation of organic substances without the inclusion of external electron acceptors such as nitrate or oxygen (i.e. anaerobic) for the purpose of energy production. However, the degradation of organic substances can also take place with the inclusion of oxygen (aerobic). For example, acetic acid fermentation consumes oxygen, which is why it is not a fermentation in the scientific sense as described above. The term fermentation, on the other hand, is an umbrella term for aerobic and anaerobic processes. This often leads to confusion because in other languages "fermentation" is used for alcoholic fermentation or there is no separate term for it.

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,367 Keywords · 46,924 Synonyms · 5,323 Translations · 31,701 Pronunciations · 201,867 Cross-references
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