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。