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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Hydrolysis

hydrolysis (GB)

Term (Greek for "water solution/dissolution") for a chemical reaction between organic or inorganic compounds with water. Characteristic for organic substances is the presence of a catalyst such as acids or bases. Hydrolysis plays an important role in the cleavage of fats, cellulose, proteins, esters, sucrose and starch. For example, it is used to produce the fining agent gelatine from animal collagen-containing material. During the fermentation of grape must, esters are converted by hydrolysis to acids and alcohol, and glycosides to sugars and phenols. For example, ellagic acid and gallic acid are formed from tannins contained in red wines. During bottle age ing or ageing of a wine, the slow breakdown of glycosides leads to the release of substances previously bound to them and thus to changes in taste and smell. The released aroma substances form the tertiary aroma (maturation aroma). See also under invertase.

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references

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