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The enzyme or group of enzymes is found in many plants. It should not be confused with the polysaccharide glucan, which is contained in many fungal cell walls as a structural component with a strengthening effect. When grapes are attacked by fungi such as botrytis or grape rot, their glucans are split by the glucanases. The chitinases have a similar effect against chitin, which also occurs in fungi. There is thus a certain resistance, the extent of which, however, depends on the respective grape variety. In most cases, however, glucans enter the must in case of fungal attack. Here they increase the viscosity, which has a negative effect on the extract yield and stability. Glucanases produced from bacterial and mould cultures are therefore used in beer and wine making with the aim of improving degumming and filtration. Pectinases have a similar effect. Both are thus counted among the so-called oenological enzymes.

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