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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.

Morris and S. Rowland, in repeating Buchner’s experiments, found that zymase possessed properties differing from all other enzymes, thus: dilution with twice its volume of water practically destroys the fermentative power of the yeast juice.

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.