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Lexicon

The largest wine encyclopedia in the world with 26,469 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

Enzymes

A large group of over a thousand proteins that play a central role as biocatalysts in the metabolism of all living organisms. The term was introduced by the German physiologist Wilhelm F. Kühne (1837-1900) and means leaven or yeast; previously the term "ferment" was used. Enzymes control or accelerate the majority of biochemical reactions such as growth, metabolism, stimulus uptake and transmission with the corresponding reaction, immune system and digestion through to the copying of DNA information. In all plants, photosynthesis, among other things, is controlled in this way.

In addition to the corresponding microorganisms, enzymes also play a decisive role in fermentation, for example by converting a raw material such as wine into vinegar. Enzymes also play an important role in winemaking, from fermentation to bottle ageing. These are chitinases, glucanases, invertase, lysozyme, oxidases (laccase, tyrosinase), pectinases, suberase, ureases and zymase. Oenological enzymes are also used as support. See a complete list of all wine ingredients under total extract.

This page was last modified at 24 April, 2024 at 02:05.

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Dominik Trick

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The world's largest Lexicon of wine terms.

26,469 Keywords · 47,044 Synonyms · 5,321 Translations · 31,802 Pronunciations · 212,585 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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