anaerobiosis

Lemma

anaerobiosis

Etichetta di dominio

EN

Etichetta grammaticale

n.

Definizione

A mode of life carried on in the absence of molecular oxygen. 1

Nota

Alcohol fermentation is an anaerobic (no oxygen), exothermic (heat-releasing) process in which sugars break down into ethyl alcohol CH3CH2OH and carbon dioxide gas, catalysed by microbial or fungal enzymes.
When yeast is grown under anaerobic conditions, sugars are fermented to alcohol and carbon dioxide. At about a concentration of 12%, ethanol itself inhibits further growth of the microbial organisms and the process stops. 2

Contesto

If the sediments decompose in anaerobiosis, the wine can reach the most disagreeable level of ‘smelling of lees’ and begin to stink. 3

Trascrizione fonetica

[ˌa-nə-rō-(ˌ)bī-ˈō-səs] 4

Sinonimi e Antonimi
ND
Abbreviazioni
ND
Etimologia

From “anaerobic”, 1879: from Gk. an- "without" + aer "air" + bios "life". 5

Etichetta di paese
ND
Ente

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea per Traduttori e Interpreti.

Data della scheda
Tue Feb 8 00:00:00 2028
Autore

Floriana Straffi rev. Gerbaudo

Fonti

1 : McGraw-Hill Zanichelli, Dictionary of Scientific and Technical Terms. Dizionario Enciclopedico Scientifico e Tecnico Inglese-Italiano Italiano-Inglese, Bologna, Nicola Zanichelli, 1980, I, 15

2 : «http://www.place.dawsoncollege.qc.ca/~rhanna/Ferment.htm», 20/02/2008

3 : «http://www.decanterwines.co.uk/wineGlossary.php», /21/02/2008)

4 : «http://www.merriam-webster.com/dictionary/anaerobiosis », (12/10/2011)

5 : «http://www.etymonline.com/index.php?search=ana&searchmode=none », 20/01/2008

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