Glossary
Aerobic
/air-OH-bik/
Process requiring oxygen, opposite of anaerobic.
Full Definition
Aerobic describes processes requiring oxygen. Acetobacter (vinegar bacteria) is aerobic and needs oxygen to convert alcohol to acetic acid. Oxidative winemaking deliberately exposes wine to air. Contrast with anaerobic fermentation, where yeast works without oxygen. Understanding aerobic vs anaerobic is key to winemaking decisions.
Related Terms
See Also
Reference
More terms starting with A
Acetaldehyde
A chemical compound formed during fermentation and oxidation.
Acetic Acid
The acid responsible for vinegar character in wine.
Acidity
The tart, sharp quality in wine from natural grape acids.
Adega
Portuguese term for winery or wine cellar.
Aeration
Exposing wine to air to soften tannins and release aromas.
Aging
The maturation of wine over time in barrel, tank, or bottle.