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。
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.
