zymolysis

zy·mol·y·sis

 (zī-mŏl′ĭ-sĭs)

n.

Fermentation.

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zy′mo·lyt′ic (-mə-lĭt′ĭk) adj.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

zymolysis

(zaɪˈmɒlɪsɪs)

n

(Biochemistry) biochem the process of fermentation. Also called: zymosis

zymolytic adj

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

zymolysis

1. the fermentative action of enzymes.
2. fermentation and its resulting changes. — zymolytic, adj.

See also: Fermentation

-Ologies & -Isms. Copyright 2008 The Gale Group, Inc. All rights reserved.

Thesaurus

Noun

1.

zymolysis - a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol fermenting, zymosis, fermentation, ferment bottom fermentation - a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager chemical action, chemical change, chemical process - (chemistry) any process determined by the atomic and molecular composition and structure of the substances involved top fermentation - a violent kind of alcoholic fermentation at a temperature high enough to carry the yeast cells to the top of the fermenting liquid; used in the production of ale; "top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation" vinification - the process whereby fermentation changes grape juice into wine

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