Log in Become a Member


cymase (GB)
zimasi (I)

The enzyme was isolated from living yeast cells in 1897 by the German chemist Eduard Buchner (1860-1917). Buchner was able to prove that it was used to ferment (convert) carbohydrates, for which he was awarded the Nobel Prize in 1907. Medicines produced with this method are used for digestive problems. Zymase is the collective name for a complex of around 20 enzymes that are required in the fermentation of wine. They occur naturally in yeasts and have the ability to convert hexoses, hexoses (simple sugars) such as fructose (fruit sugar) and glucose (glucose) into alcohol and carbon dioxide.

The world's largest Lexikon of wine terms.

23.148 Keywords · 48.179 Synonyms · 5.311 Translations · 28.462 Pronunciations · 156.180 Cross-references
made with by our Experts. About the Lexicon