litchi wine

常見例句

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後苦味物質，本文對荔枝酒的苦味物質做了分析。
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)酵條件對荔枝果酒品質的影響，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：本實騐採用頂空固相微萃取（S PME）及氣相色譜-質譜聯(lián)用（ GC-MS）研究了新鮮荔枝酒經(jīng)高強電場処理後其醇，酸，酯等成分的變化情況。