Glucosidases is one of the key enzymes, which plays an important role in hydrolysising flavour precursors from grape juices or wines.
β-葡萄糖苷酶是分解和释放葡萄汁和葡萄酒中无香气的香气前体物的关键酶类。
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The method decomposes the dextran into oligosaccharide through glucosidases and then produces the oligomeric acid potassium or oligomeric acid ammonium through oxidation and salt-forming reaction.