Where is the good Anthocyanase

Where is the good Anthocyanase? A lot of people don't know this stuff very well, and here's the introduction to it:

Anthocyanase, light yellow to brown powder, or transparent to brown liquid. Is a kind of very low beta glucoside enzyme specificity, can make the color of the anthocyanins into flower pigment and glucose, and thus become colorless acridone decomposition and glucose, so as to achieve the goal of decolorization. The optimal pH value of 3.5 or so, the optimal temperature 50 ℃. Soluble in water, insoluble in ethanol. It has strong hygroscopic property. Enzyme preparation. It is mainly used as a pigment removal agent; In canning production, such as peaches and cherries, removing (decomposing) red pigment (anthocyanin) can prevent the discoloration caused by metal ions. It can also be used to improve the color of the finished product, such as fruit juice, jam, jelly and fruit wine.