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Lexicon

The largest wine encyclopedia in the world with 26,663 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

Glycolysis

Biochemical cellular metabolic pathway in which carbohydrates such as glucose (dextrose) are converted into pyruvic acid (pyruvate) by special enzymes in the absence of oxygen(anaerobic). This produces ATP (energy) as an intermediate product, which is utilised for cellular processes. In winemaking, glycolysis forms the basis of alcoholic fermentation and is therefore also referred to as "anaerobic glycolysis". The resulting sugar degradation by yeasts is a central process for the conversion of must into wine.

This page was last modified at 1 July, 2025 at 09:06.

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Prof. Dr. Walter Kutscher

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The world's largest Lexicon of wine terms.

26,663 Keywords · 47,056 Synonyms · 5,314 Translations · 31,995 Pronunciations · 238,889 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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