Laccase

Applications
Laccase (CAS 80498-15-3) is widely used in juice clarification and stabilization of apple, grape, berry and citrus juices, where controlled phenolic oxidation improves clarity, reduces haze formation and supports faster downstream filtration. In winemaking and brewing, fungal laccase supports polyphenol management, color stabilization and process consistency in red wine mashes and specialty beers. Beverage and baking manufacturers apply laccase enzyme to improve dough handling, crumb structure and oxidative cross-linking of phenolic compounds. Powder grades are preferred for dry blending and premix applications, while liquid laccase integrates easily into automated dosing systems in continuous beverage processing lines.

Specifications & Industrial Use
CAS No.: 80498-15-3. Available as 10,000 U/g powder and 10,000 U/L liquid, tested by HPLC and standardized for industrial batch consistency. Produced by submerged fermentation of fungal sources including Trametes versicolor; supplied as food grade material suitable for beverage, brewing, baking and bioprocess applications at pilot and commercial scale.