| 酶法增强葡萄酒风味的研究 |
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| 引用本文： | 凌健斌. 酶法增强葡萄酒风味的研究[J]. 现代食品科技, 1999, 0(4) |
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| 作者姓名： | 凌健斌 |
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| 作者单位： | 华南理工大学食品与生物工程学院!广州，510640 |
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| 摘 要： | 本文从风味前提物、风味酶以及风味酶对风味前提物的水解作用等方面对酶法增强葡萄酒风味的机理进行了研究，结果表明酶法增强葡萄酒风味的机理是在风味酶的作用下将葡萄中所含有的无芳香气味的风味前提物水解而释放出风味物质，从而增强葡萄酒的风味。
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| 关 键 词： | 风味酶 风味前提物 酶法 |
Study on enhancing wine aromas with enzymes |
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| Ling Jianbin.. Study on enhancing wine aromas with enzymes[J]. Modern Food Science & Technology, 1999, 0(4) |
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| Authors: | Ling Jianbin. |
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| Affiliation: | Ling Jianbin. |
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| Abstract: | In this article, the enhancernent of wine aromas with enzymes was studied from flavor precursor, flavorase and hydrolysis of flavor precursors by flavorases. The results showed: treatment with flavorases could significantly enhance wine aromas. The reason is that the flavor precursors in grape were hydrolyzed by flavorases and the aromas were released. |
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| Keywords: | flavor precursor flavorase |
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