Hydrolysis

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Term (Greek for "water solution/dissolution") for a chemical reaction in which water is used as a reagent to break down a chemical compound. In the case of organic substances, hydrolysis usually takes place with the help of a catalyst (a substance that accelerates the reaction without itself being consumed) such as an acid or base. Hydrolysis plays a central role in the breakdown of fats, cellulose, proteins, esters, sucrose and starch. For example, the fining agent gelatine is obtained by hydrolysis from animal material containing collagen.

Winemaking

In viticulture, hydrolysis is particularly important in enzymatic or acidic hydrolysis (e.g. with diluted hydrochloric or sulphuric acid), for example in the conversion of glycosides to free sugars and aroma-active phenols. As a result, bound substances are released during bottle maturation or ageing of wines, which leads to changes in odour and taste. This is how the tertiary aroma (ageing aroma) is created.

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