Product name: Anthocyanase

Product Description：
Anthocyanases are able to break off sugar units from more complex molecules. Grape anthocyanins are stabilised by covalent linkage with one glucose unit. They become unstable and become colourless when these linkages are broken. It is important that commercial red wine enzymes do not contain this activity. During industrial fermentation Aspergillus produces a whole range of enzymatic activities including glucosidase activity. Rapidase Ex-Color is produced by fungal strains that naturally produce glucosidase activity far below the concentration that becomes harmful to red wine colour.