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。
The reaction condintions for in-situ immobilization of tannin in black wattle barks and adsorption characterization of in-situ immobilized black wattle barks(ISIB) to Fe3+ were investigated.
本文对广西武鸣县黑荆树营养元素的组成特征以及营养元素与单宁相对含量、总量的关系进行了研究。
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