From different aspects such as enzyme preparation fermentation technology, raw material treatment and et al, discussed its influence on the forming of flavor and spice.

文章从酶制剂、发酵工艺、原料及处理等不同侧面论述了其对酱油风味、香气产生和形成的影响。

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Comparison between traditional methods and enzyme treatment processing technology in white wine were also reviewed.

比较了酶处理与传统方法的异同，并给出了酶处理防止马德拉化的工艺流程。

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