Definitions

1. noun

An enzyme that catalyzes the conversion of sugars into carbon dioxide and alcohol, especially in the fermentation of sugars.

“The yeast’s production of zymase was crucial for the brewery’s fermentation process.”

2. noun

The fermentative enzymes in yeast, especially those responsible for converting sugars into alcohol.

“The presence of zymase in the yeast culture was a key factor in determining the quality of the wine.”