The enzyme was solated in 1897 by the German chemist Eduard Buchner (1860-1917) from living yeast cells. He was able to prove that the fermentation (Conversion) of carbohydrates for which he received the Nobel Prize in 1907. Medicines made with it are used for digestive problems. Zymase is the collective name for a complex of around 20 enzymes that are used in the fermentation of wine are required. They come naturally to the yeasts before and have the ability to hexoses, the hexoses (Simple sugar) such as fructose (fructose) and glucose (glucose) in alcohol and carbon dioxide convert.