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The largest wine encyclopedia in the world

22.796 Keywords • 48.319 Synonyms • 5.299 Translations • 7.908 Pronunciations • 152.079 Cross-references

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zymase

cymase (GB)
zimasi (I)

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

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