酵母菌β-D-葡萄糖苷酶酶学性质及对葡萄酒香气的影响研究进展

Research Progress in Enzymatic Properties of β-D-glucosidase Produced by Yeast and Its Effects on Wine Aroma

阐述了产β-D-葡萄糖苷酶酵母菌的筛选及分子鉴定,酵母菌β-D-葡萄糖苷酶的理化性质、分离提纯和固定化。重点对酵母菌β-D-葡萄糖苷酶在增强葡萄酒香气方面的应用进行了论述和展望。

In this paper, the screening of β-D-glucosidase-producing yeast strains and its molecular identification were introduced. The physio-chemical properties, the separation, the purification and the immobilization of β-D-glucosidase were reviewed. Especially, the application of β- D-glucosidase in enhancing wine aroma was discussed.