Abstract: A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and ?-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained.

Abstract: A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and ?-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained.

Abstract: A method for scouring and bleaching cotton fabric with composite enzyme preparation in one bath is provided. The method relates to the application of composite alkaline enzyme preparation in scouring and bleaching processes of cotton fabric. The enzyme preparation for scouring and bleaching cotton fabric is compounded from cutinase, alkaline pectase, alkaline xylanase, alkaline cellulose, and carbohydrate oxidase. The method includes: scouring the cotton fabric by adding the composite enzyme preparation, glucose, oxidation bleaching stabilizer RB-3, penetrant JFC, and Triton X-100 in a treating bath at 55-70° C. and pH 8-10, and then bleaching the cotton fabric for 30 min by directly adding tetraacetyl ethylenediamine (TAED) in the scouring bath to activate hydrogen peroxide. After being treated by the method of the present invention, the cotton fabric has high impurity removal ratio, favorable wettability, and high whiteness.