酱香型白酒发酵过程中，研究的蛋白酶添加量对杂油醇生成的影响，结果表明：蛋白酶添加量对杂油醇的生成有一定的影响，在0~20 U/g范围内，杂油醇生成量随蛋白酶添加量的增加而降低，蛋白酶为20 U/g时，杂油醇生成量最低为0.231 g/L，相对于未添加蛋白酶降低60.52%，添加量超过20 U/g时，杂油醇生成量随蛋白酶添加量的增加而增加，各杂油醇单体（异丁醇、正丙醇、异戊醇）变化趋势和总杂油醇变化趋势相似。

The effect of protease on fusel oil in wine was studied after the fermentation of wine and the results showed that the content of fusel oil in wine was reduced by increasing the protease dosage within 0~20 U/g range. When the dosage of protease was 20 U/g, the content of fusel oil was 0.231 g/L, which was reduced by 60.52%. When the dosage of protease was more than 20 U/g, the content of fusel oil increased with the increasing protease dosage. The changing tendency of isoamylol, isobutyl alcohol and propunol was similar with fusel oil.