磷酸脂酶对于改善酒精饮料风味的可行性研究

A Study on the Possibility of Improving the Flavor of Alcoholic Beverage by Using Phospholipase

通过实验论证了在利用酵母发酵方法酿造含酒精饮料生产过程中，添加磷酸脂酶可以改善含酒精饮料的风味和质量。

It was demonstrated that the alcoholic beverage which could be obtained by fermenting with yeast improved its quality and flavor by emplaying phospholipase in the process of produing the alcoholic beverage.