litchi wine
常见例句
- After-bitterness substances were the main factors influencing wine taste. The bitterness substances in Litchi Wine were a…
影响荔枝酒口感的主要为后苦味物质,本文对荔枝酒的苦味物质做了分析。 - This paper analyzed the fermentation conditions impacting on the quality of litchi fruit wine, and determined the litchi wine fermentation technology.
分析发酵条件对荔枝果酒品质的影响,确定荔枝果酒的发酵工艺。 - 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: 本实验采用顶空固相微萃取(S PME)及气相色谱-质谱联用( GC-MS)研究了新鲜荔枝酒经高强电场处理后其醇,酸,酯等成分的变化情况。 返回 litchi wine