挥发酸浓度和酶活力是纤维素降解的指标。
Volatile acid concentration and cellulose enzyme are the index of cellulose degradation.
挥发酸含量低的石榴酒其酒精度高、干浸出物也高。
The finished wines with lower volatile acid had higher alcohol content and dry extract.
酒类酸度分析包括总酸度、挥发酸和有效酸度分析。
The analysis of acidity in liquor comprises of analysis of total acidity, volatile acids and available acidity.
挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。
Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。
The influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached.
气相色谱分析可看出，实验组的挥发酸、非挥发酸峰面积小于对照组，乳酸亦然。
In Gas Chromatograph, the peak area values of volatile acid and non-volatile acid in test group were smaller than those in control group.
在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。
The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.
在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。
The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine. The fermentation process would produce excess volatile acids.
本研究发现猕猴桃酒的挥发成分主要包括：醇类、酯类、挥发酸、醛酮类近80种香气物质，并非国内外资料所报道的40多种香气物质。
Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine, which are not the 40 aroma components in reports of home and abroad.
结果表明，烤烟在陈化过程中，①非挥发酸在6到18个月内含量明显降低，18到30个月内变化减缓，30到48个月内下降又加快，非挥发酸总量与苹果酸含量线性相关；
Result showed total content of non-volatile acids decreased from 6 to 18 months, varied slowly from 18 to 30 months, and changed fast after 30 to 48 months.
结果表明，烤烟在陈化过程中，①非挥发酸在6到18个月内含量明显降低，18到30个月内变化减缓，30到48个月内下降又加快，非挥发酸总量与苹果酸含量线性相关；
Result showed total content of non-volatile acids decreased from 6 to 18 months, varied slowly from 18 to 30 months, and changed fast after 30 to 48 months.
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