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


The term for alcoholic fermentation during winemaking used to refer to the apparent "boiling" or "foaming" in the grape must. Fermentation is the microbial degradation of organic matter without the inclusion of external electron acceptors such as oxygen(anaerobic) for the purpose of energy production. In principle, however, organic substances can also be degraded with the inclusion of oxygen(aerobic). For example, acetic acid fermentation consumes oxygen, so it is not a fermentation in the scientific sense as described above. The term fermentation, however, 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.

The world's largest Lexikon of wine terms.

24.982 Keywords · 47.551 Synonyms · 5.307 Translations · 30.294 Pronunciations · 166.348 Cross-references
made with by our Experts. About the Lexicon