2002•Sino-overseas Grapevine & WineRequires access
Study on Wine Flavor and Flavorases
Zhao Guang-ao
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Abstract
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.