This paper will discuss the possible use of pectinase, urease and lysozyme enzyme as high-tech tools to enhance the wine-making wine in the nutritional quality and health value of nutritional health.

• 讨论了果胶酶、尿素酶、溶菌酶等作为高科技生物酶工具，在葡萄酒酿造中对提升葡萄酒的营养品质和卫生健康的营养保健价值。