The presence of high tannin content in fruit juices and other beverages generates bitterness haze formation with a concomitant deterioration their quality. This problem could be circumvented by treating these food products the enzyme tannase (tannin acyl hydrolase EC 3.1.1.20), which contains ability to hydrolyze ester depside linkages present hydrolyzable tannins. In study, low molecular weigh...