果胶酶的用量过多时会使酒液中蛋白质含量增高，给后期贮酒带来蛋白质混浊等不利影响。

If pectinase was used too much, protein content in red wine will increase, which may bring disadvantages like proteins muddy in the later storage.

youdao

果胶酶的用量过多时会使酒液中蛋白质含量增高，给后期贮酒带来蛋白质混浊等不利影响。

If pectinase was used too much, protein content in red wine will increase, which may bring disadvantages like proteins muddy in the later storage.

youdao