Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

中文翻译：

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酿酒行业的生物催化：固定化酶的挑战和机遇

酶是强大的催化剂，已经在大量工业过程中使用。近年来，酶催化剂改进方面出现了令人印象深刻的优势，旨在提高其在远离细胞栖息地的恶劣操作条件下的性能。酿酒行业的生产水平显着提高，引入了技术创新以提高不同工艺步骤的效率或提高葡萄酒质量，这是该行业的关键问题。传统上使用酶，如果胶酶和蛋白酶，而其他酶，如糖苷酶，最近被引入现代葡萄酒工业，许多专门的研究涉及在酿酒条件下提高酶的性能。在这个框架内，