Glossary
Anaerobic
/an-air-OH-bik/
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
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.