技术文摘 关键词:荔枝酒，杂醇油，气相色谱法，叔戊醇 [gap=839]Key words：litchi wine；fusel oil；gas chromatography；tert-amyl alcohol
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dry Litchi wine 干荔枝酒
sweet Litchi wine 甜荔枝酒
semi-dry Litchi wine 半干荔枝酒
semi-sweet Litchi wine 半甜荔枝酒
low-alcohol litchi wine 低醇荔枝酒
After-bitterness substances were the main factors influencing wine taste. The bitterness substances in Litchi Wine were analysed in this paper.
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。
参考来源 - GC·2,447,543篇论文数据，部分数据来源于NoteExpress
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。
After-bitterness substances were the main factors influencing wine taste. The bitterness substances in Litchi wine were analysed in this paper.
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。
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