【摘要】 葡萄酒的健康和营养价值主要在于其含有来自葡萄原料的大量多酚物质。在葡萄酒生产过程使用果胶酶可提高葡萄酒中的多酚物质和其他对健康有益的物质成分;使用尿素酶和溶菌酶可降低葡萄酒中氨基甲酸乙酯(可能致癌的物质)和生物胺(引起过敏)的含量。讨论了果胶酶、尿素酶、溶菌酶等作为高科技生物酶工具,在葡萄酒酿造中对提升葡萄酒的营养品质和卫生健康的营养保健价值。更多还原

【Abstract】 Wine of the health and nutritional value of its main raw materials contain a large number from the grape polyphenols.In the wine production process can increase the use of pectinase polyphenols in wine and other useful material on the health component;the use of urease and lysozyme in wine can reduce the urethane(cancer-causing substances) and biogenic amines(causing allergy) content.This paper will discuss the possible use of pectinase,urease and lysozyme enzyme as high-tech tools to enhance the wine-making wine in the nutritional quality and health value of nutritional health.更多还原