Greek term (enzymology) for a branch of biochemistry dealing with the processes during fermentation. This includes all chemical changes that bacteria, enzymes and yeasts bring about in organic compounds. In the chemical industry, zymology also includes the production of ethanol and vitamins, among other things. It is significant for the beer brewing industry, bread making and viticulture.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.Andreas Essl