固定化单宁可以作为一种较为理想的酒类处理剂。
The results show that the immobilized tannins may be used as a satisfactory reagent for wine treatment.
采用固定化单宁对酒中可能存在的营养成分蛋白质、氨基酸、糖类、有机酸、乙醇和铁离子等进行吸咐试验。
Tests for the adsorption of proteins, amino acids, sugars, organic acids, ethanol and iron ions in wine with immobilized tannins were carried out.
固定化发酵能降低葡萄酒中的多酚类物质和单宁的含量，增加氨基酸的含量，提升葡萄酒的营养功能。
Besides, immobilized fermentation could reduce polyphenol and tannin content and increase amino acids content in the wine (which enhanced the nutritional functions of grape wine).
固定化发酵能降低葡萄酒中的多酚类物质和单宁的含量，增加氨基酸的含量，提升葡萄酒的营养功能。
Besides, immobilized fermentation could reduce polyphenol and tannin content and increase amino acids content in the wine (which enhanced the nutritional functions of grape wine).
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