zymase

This encyclopedic reference covers wine from “abboccato” – an Italian term meaning “medium sweet” — to “zymase” — enzymes that help convert sugar to alcohol during fermentation.

Such material is far more active than the zymase obtained originally by Buchner from the expressed juice of yeast-cells.

Although the action of zymase may be regarded as mechanical, the enzyme cannot be produced by any other than living protoplasm.

The action of pepsin, of the pancreatic ferment, of zymase, and of other similar ferments has a great analogy with the purely physical phenomenon of catalysis.

The “ferment” of yeast, called zymase, proved to be a composite of several enzymes.