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Glucanases are enzymes that break down a glucan, a polysaccharide made of several glucose sub-units. As they perform hydrolysis of the glucosidic bond, they are hydrolases.

Used in enological practices during the aging process of wine, particularly when aged on lees with microxygenation. The enzyme aids in autolysis of yeast cells to release polysaccharides and mannoproteins, which is believed to aid in the color and texture of the wine.

Contents

α-glucanasesEdit

β-glucanasesEdit

OccurrencesEdit

Glucanases can be produced by Neocallimastigomycota, a phylum of anaerobic fungi found in the digestive tracts of herbivores.

See alsoEdit