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The largest wine encyclopedia in the world

22.500 Keywords • 49.796 Synonyms • 5.294 Translations • 7.929 Pronunciations • 145.124 Cross-references

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anaerobically

This will be the absence of oxygen during biological processes and chemical reactions. The fermentation A wine is usually mostly under anaerobic conditions. The scientist Louis Pasteur (1822-1895) already reported in 1861 that yeasts in anaerobic environment much faster sugar consume. In this context one speaks of the Crabtree effect, In contrast, the presence of oxygen as aerobic designated.

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