摘要
综述了生物法转化酒用香精的研究概况,详述了脂肪酶酶法非水相转化酒用香精的工艺和特点,并对产业化情况和国内外的发展状况进行了介绍。
The progress on biological production of aroma for wines is summarized. The production technology of aroma and characteristics of enzymatic non-aqueous phase process using lipase as raw material are detailed. The trends of biotransformation for producing flavor and fragrance and industrial production of esters at home and abroad are briefly introduced.
出处
《精细与专用化学品》
CAS
2005年第7期4-6,共3页
Fine and Specialty Chemicals
