摘要
介绍了葡萄汁（酒）中酶的种类、性质及酿酒中所用的酶。葡萄汁中主要有水解酶、氧化酶和转化酶。在酿酒中使用的酶主要有果胶酶、氧化酶和风味酶，正确地使用酶将大大地提高葡萄酒的质量。
The kinds and characteristics of enzymes in must were introduced. The enzymes applied in winemaking were also reviewed. Using the pectinase, flavorase preparations and immobilized laccase and tyrosinase properly will improve the quality of the wine greatly.
出处
《中外葡萄与葡萄酒》
2001年第4期21-23,共3页
Sino-Overseas Grapevine & Wine
