【摘要】 葡萄与葡萄酒中香气成分以游离态和结合态存在。作者阐述了大量存在的结合态香气,即风味前体物的结构、含量及其研究方法,并论述了葡萄酒中风味修饰机制;介绍了关键酶,即β-D-葡萄糖苷酶的相关特性及其来源,并对风味前体物的研究前景做了展望。更多还原

【Abstract】 The aroma of grapes and wine includes aromatic free volatiles and non-volatile,odorless precursors,which may be hydrolyzed during the winemaking process.We reviewed the structure,content,research methodology of glycoconjugated aroma compounds,and improvement mechanism of wine flavor also discussed.Furthermore,this review was included the characterization and source of the key enzyme(β-D-glucosidase).Finally,the prospects of flavor precursor was suggested.更多还原