Anaerobic Fermentation

Fermentation in the absense of air and occurs after the wine has been transferred to an air-locked vessel. Anaerobic fermentation is the longer fermentation period and the length of time varies due to a variety of conditions including the type of yeast used, the temperature, and the type of wine being made.

Related Terms

Primary Fermentation
Aerobic Fermentation
Secondary Fermentation
Fermentation