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The largest wine encyclopedia in the world

22.777 Keywords • 48.561 Synonyms • 5.298 Translations • 7.910 Pronunciations • 151.073 Cross-references

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hydrolysis

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 manufactured. In the fermentation the must is converted by hydrolysis esters to acids and alcohol, as well as from glycosides to sugar and phenols, During the bottle aging or. aging of a wine, slow dissociation of glycosides leads to the release of previously bound substances 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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