The term for alcoholic fermentation at the winemaking earlier referred to the apparent "cooking" or "foaming" in the grape, Fermentation is the microbial degradation of organic matter without the involvement of external electron acceptors such as oxygen ( anaerobically ) understood for the purpose of energy production. Degradation of organic substances can, however, basically also with the inclusion of oxygen ( aerobic ) occur. For example, at the acetic fermentation Oxygen consumes, so this is in the scientific sense as described above no fermentation. The term fermentation however, in German is an umbrella term for aerobic and anaerobic processes. This often leads to confusion, because in other languages "fermentation" is used for the alcoholic fermentation or there is no separate term for it.