发酵后苹果渣中挥发性物质中50%以上为酯类物质，醛、酮、酸类相对含量不到15%。

For the fermented apple pomace, ester took up more than 50% in the total volatile products, with less than 15% of alkyl -, aldehyde and ketone.

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酸是形成白酒口味的主要香味物质，是形成酯类物质的前趋物质，必须注意酸的含量与配比。

Acids are the main flavoring substances to form liquor taste and the former substances to form esters. Accordingly, acids content and acids proportioning should be well controlled.

youdao

酸是形成白酒口味的主要香味物质，是形成酯类物质的前趋物质，必须注意酸的含量与配比。

Acids are the main flavoring substances to form liquor taste and the former substances to form esters.

youdao