Respiration

The biochemical process in plants (respiration, also known as dissimilation) that provides the energy absolutely necessary for growth, including in vines. This can also be described as the counterpart to photosynthesis, because in contrast to photosynthesis (as in humans and animals) oxygen is consumed and carbon dioxide is released, and no sunlight is required directly. Indirectly, however, the process is also dependent on sunlight because it requires or consumes some of the substances produced during photosynthesis for respiration.

In contrast to photosynthesis, amino acids, acids, starch and sugars are broken down at night to produce energy. Among other things, malic acid is decomposed. High temperatures can cause heat stress, which increases the respiration rate enormously by a factor of two for every 10 °C increase in temperature. This results in the phenomenon of low-acid wines in very hot wine-growing regions.

Voices of our members

Using the encyclopaedia is not only time-saving, but also extremely convenient. What's more, the information is always up to date.
Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

Welcome back!

Respiration

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU