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hydrolysis (GB)
Name (Greek for "water solution / dissolution") for a chemical reaction between organic or inorganic compounds with water. Characteristic of organic substances is the presence of a catalyst such as acids or bases. Hydrolysis plays in the splitting of fats, cellulose, Proteins, esters, sucrose and strength an important role. For example, animal fecal material thus becomes the fining agent gelatin produced. In the fermentation of the must is converted by hydrolysis of esters to acids and alcohol, as well as from glycosides to sugar and phenols, During the bottle aging respectively. aging of a wine, slow dissociation of glycosides leads to the release of substances previously bound to them and thus to changes in taste and smell. By the released flavorings the tertiary forms Aroma (Maturation flavor). See also below invertase,

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