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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. == α-glucanases == * α-1,4-glucanase, an enzyme that breaks down α-1,4-glucans * α-1,6-glucanase, an enzyme that breaks down α-1,6-glucans * Pullulanase, a specific kind of glucanase that degrade pullulan 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「glucanase」の詳細全文を読む スポンサード リンク
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