zymase

Lemma

zymase

Etichetta di dominio

AD

Etichetta grammaticale

n.

Definizione

A mixture of enzymes obtained from yeast which catalyse the breakdown of sugars in alcoholic fermentation.

Nota

Primary fermentation is the alcoholic fermentation of wine, where yeast converts grape sugar into roughly equal parts of ethanol and carbon dioxide and producing heat. An enzyme (zymase) in the yeast actually breaks down the sugar. No matter how high the sugar level, natural fermentation will stop when the alcohol concentration is too high, at 16.5% under the most ideal conditions, or most often before it reaches this level. The theory of alcoholic fermentation was first proposed in 1697 by German physician and chemist Georg Stahl and later refined and proven by Louis Pasteur.

Contesto

Maltose is converted into glucose by maltase, and zymase starts the alcoholic fermentation.

Trascrizione fonetica

/’zʌɪmeɪz/

Sinonimi e Antonimi
ND
Abbreviazioni
ND
Etimologia

Derived from the Greek word zumē ‘leaven’.

Etichetta di paese
ND
Ente
ND
Data della scheda
Mon Dec 10 13:45:35 2012
Autore

Margherita Schenone

Fonti

1) http://oxforddictionaries.com/definition/english/zymase?q=zymase (17/11/2012);
2) http://www.winepros.org/wine101/vincyc-ferment.htm (17/11/2012);
3) Marshall Cavendish, How it Works, Science and Technology, third edition, Marshal Cavedish, NY, p. 842. (17/11/2012)

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