What molecule am I?
Tannase, or tannin acylhydrolase, is an enzyme that catalyzes the hydrolysis of digallate to gallate. By extension, it also decomposes hydrolyzable gallotannins to glucose and gallate. The image is the crystal structure of tannase from the bacterium Lactobacillus plantarum.
Tannase is used in food processing to decompose tannins in fruit juices such as pomegranate and cranberry. This process removes tannin-caused haze and bitterness from the juices.
So this Thanksgiving, if your cranberry sauce is too bitter, try drinking cranberry juice instead!
Learn more about this molecule from CAS, the most authoritative and comprehensive source for chemical information.