摘要
葡萄酒的风味是衡量葡萄酒品质的一个重要指标,本文介绍了葡萄中的风味前体物、风味酶以及风味酶的酶学性质等,从风味酶对风味前体物水解作用的分析中可以看出,在风味酶的作用下,葡萄中无芳香气味的风味前体物被水解,并释放出游离态的具有芳香气味的萜烯化合物,从而增强和改善了葡萄酒的风味。
The flavor of wines is an important factor to measure the quality of wines. In this article, flavor precursors in grape,flavorases and the enzymological characteristics of flavorases were described. And the hydrolysis of flavor precursors byflavorases was analyzed. The results showed that the odorless precursors in grape were hydrolyzed by flavorases and the free andvolatile aromatic terpenes were released. This resulted in the enhancement and improvement of wine flavor.
出处
《中外葡萄与葡萄酒》
2002年第6期6-10,共5页
Sino-Overseas Grapevine & Wine
