litchi wine

常見(jiàn)例句

After-bitterness substances were the main factors influencing wine taste. The bitterness substances in Litchi Wine were a…
影響荔枝酒口感的主要爲(wèi)後苦味物質(zhì)，本文對(duì)荔枝酒的苦味物質(zhì)做了分析。
This paper analyzed the fermentation conditions impacting on the quality of litchi fruit wine, and determined the litchi wine fermentation technology.
分析發(fā)酵條件對(duì)荔枝果酒品質(zhì)的影響，確定荔枝果酒的發(fā)酵工藝。
The content variations of alcohol, acid and ester in fresh litchi wine after being treated by high voltage electric field (HVEF) were assayed by SPME-GC-MS.
前言：本實(shí)騐採(cǎi)用頂空固相微萃?。⊿ PME）及氣相色譜-質(zhì)譜聯(lián)用（ GC-MS）研究了新鮮荔枝酒經(jīng)高強(qiáng)電場(chǎng)処理後其醇，酸，酯等成分的變化情況。