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Τι (ποιος) είναι autolysis - ορισμός
WIKIMEDIA DISAMBIGUATION PAGE
Autolysis (disambiguation)
autolysis
[?:'t?l?s?s]
¦ noun Biology the destruction of cells or tissues by their own enzymes.
Derivatives
autolytic adjective
Autolysis (alcohol fermentation)
THE COMPLEX CHEMICAL REACTIONS THAT TAKE PLACE WHEN A WINE SPENDS TIME IN CONTACT WITH LEES AFTER FERMENTATION
Aging on its lees; Aging on the lees; Lees aging; Sur lie aging; Aging on lees; Autolysis (wine); Autolysis (alchohol fermentation)
Autolysis in winemaking relates to the complex chemical reactions that take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation. While for some wines - and all beers - autolysis is undesirable, it is a vital component in shaping the flavors and mouth feel associated with premium Champagne production.
Autolysis (biology)
![Histopathology of thyroid parenchyma with autolytic changes seen at [[autopsy]], with [[thyroid follicular cell]]s sloughing off into the follicles.](https://commons.wikimedia.org/wiki/Special:FilePath/Histopathology of thyroid parenchyma with autolytic changes.jpg?width=200 "Histopathology of thyroid parenchyma with autolytic changes seen at [[autopsy]], with [[thyroid follicular cell]]s sloughing off into the follicles.")
CELLULAR PROCESS
Autolyse; Autolytic; Autodigestion; Autodigest; Autolyzed; Self-digestion
In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes. It may also refer to the digestion of an enzyme by another molecule of the same enzyme.
Βικιπαίδεια
Autolysis
Autolysis may refer to:
- Autolysis (biology), the destruction (or lysis) of a cell by its own enzymes
- Autocatalysis, in chemistry, the production of a substance which catalyzes a chemical reaction it was made in, or catalyzes its own transformation into another compound
- Autolysis (alcohol fermentation), the complex chemical reactions that take place when wine or beer spends time in contact with the (dead) yeast after fermentation
- Breadmaking#Preparation, the rest period in which dough is left without yeast or starter to autolyse for improved gluten development
- Autolysing yeast, the natural process by which yeast breaks down its own proteins to simpler compounds, in the production of commercial extract
