0 an enzyme (= a substance in the body that makes chemical reactions happen) found in the intestines that breaks down sucrose to fructose and glucose --
It is used to boost the alcohol content without adding extra body to the beer, and without forcing the yeast to produce invertase.
In bacteria and some animals, sucrose is digested by the enzyme invertase.
The midgut secretes protease, lipase, amylase, and invertase, among other enzymes.
Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes.
This may be done by acid hydrolysis or by adding an enzyme, invertase.
During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose.
Invertase is added at a rate of about 0.15% of the syrup's weight, and inversion time will be about 8 hours.
When completed the syrup temperature is raised to inactivate the invertase, but the syrup is concentrated in a vacuum evaporator to preserve color.
