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Lexicon

The largest wine encyclopedia in the world with 26,381 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

Zymase

cymase (GB)
zimasi (I)

The enzyme was solubilised from living yeast cells in 1897 by the German chemist Eduard Buchner (1860-1917). He was able to prove that the fermentation (transformation) of carbohydrates takes place with it, for which he received the Nobel Prize in 1907. Drugs produced with it are used for digestive problems. Zymase is the collective name for a complex of about 20 enzymes that are necessary in the alcoholic fermentation of wine. They occur naturally in yeasts and have the ability to convert hexoses (simple sugars) such as fructose (fruit sugar) and glucose (grape sugar) into alcohol and carbon dioxide during fermentation.

This page was last modified at 17 August, 2022 at 13:36.

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The world's largest Lexicon of wine terms.

26,381 Keywords · 46,989 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,661 Cross-references
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