Anaerobic

/an-air-OH-bik/
🍷Winemaking

Process occurring without oxygen.

Full Definition

Anaerobic describes processes occurring without oxygen. Alcoholic fermentation is anaerobic - yeast converts sugar to alcohol in the absence of oxygen. Carbonic maceration involves anaerobic intracellular fermentation. Reductive winemaking minimizes oxygen exposure. Anaerobic conditions prevent oxidation and acetobacter growth.

Related Terms

aerobicfermentationreduction

See Also

carbonic macerationreductive
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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.