BL Invertase

Sucrose is hydrolyzed into its component sugars, glucose and fructose, by an enzyme known as invertase, also known as -fructi furanoses or sucrase. In particular, it dissociates the -1,2 glycosidic link in sucrose between the glucose and the fructose, forming invert sugar.

Many different creatures, including plants, bacteria, and certain mammals, naturally contain invertase. It is crucial to the digestion and metabolism of carbohydrates.
Additionally, invertase is used in the brewing and winemaking industries. It can be used to dissolve complex sugars, such as sucrose, that are contained in the raw materials required to make beer and wine, such as malt or grapes. This enzyme activity aids in making the sugars more yeast-fermentable, which improves the efficiency of the fermentation process and results in the formation of alcohol.