發酵這一現象可能很久以前就被人類觀察到了。[3]最早在葡萄酒釀製中使用“發酵”一詞是用來指葡萄酒中發生厭氧反應的酵母和糖產生二氧化碳,使得葡萄酒起泡的現象。拉丁語“fervere”的字面意思就是“煮”。在19世紀中期,路易·巴斯德記下了酵母與發酵過程的關係:酵母作為催化劑和中介物使得糖通過一系列反應產生酒精。20世紀早期古斯塔夫·恩伯登、奧托·邁爾霍夫和Jakub Karol Parnas關於糖酵解的研究進一步解釋了這一化學反應。[4]
^J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 267-269 Oxford University Press 2006 ISBN 0-19-860990-6
^J. Robinson Jancis Robinson's Wine Course Third Edition pg 74-84 Abbeville Press 2003 ISBN 0-7892-0883-0
^H. Johnson Vintage: The Story of Wine pg 16 Simon and Schuster 1989 ISBN 0-671-68702-6
^J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 267 Oxford University Press 2006 ISBN 0-19-860990-6
^Gemma Beltran, Maria Jesus Torija, Maite Novo, Noemi Ferrer, Montserrat Poblet, Jose M. Guillamon, Nicholas Rozes, and Albert Mas. “Analysis of Yeast Populations During Alcohol Fermentation: A Six Year Follow-up Study”. pg3-4 Systematic and Applied Microbiology 25.2 (2002): 287-293. Web. 19 Aug. 2012.
^J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 778-779 Oxford University Press 2006 ISBN 0-19-860990-6
^Gemma Beltran, Maria Jesus Torija, Maite Novo, Noemi Ferrer, Montserrat Poblet, Jose M. Guillamon, Nicholas Rozes, and Albert Mas. “Analysis of Yeast Populations During Alcohol Fermentation: A Six Year Follow-up Study”. Systematic and Applied Microbiology 25.2 (2002): 287-293. Web. 19 Aug. 2012.
^J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 779 Oxford University Press 2006 ISBN 0-19-860990-6
^ 9.09.19.2J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 268 Oxford University Press 2006 ISBN 0-19-860990-6
^J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 780 Oxford University Press 2006 ISBN 0-19-860990-6
^Jackson, Ronald S. Wine Science Principles and Applications. pg276 San Diego, California: Academic Press, 2008. Print.
^J. Robinson Jancis Robinson's Wine Course Third Edition pg 82 Abbeville Press 2003 ISBN 0-7892-0883-0
^Jackson, Ronald S. Wine Science Principles and Applications. pg 276 San Diego, California: Academic Press, 2008. Print.
^K. MacNeil The Wine Bible pg 168-169 Workman Publishing 2001 ISBN 1-56305-434-5
^K. MacNeil The Wine Bible pg 33-34 Workman Publishing 2001 ISBN 1-56305-434-5