本方法对于猕猴桃酒中高沸点挥发性风味物质研究具有重要的应用价值。
It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine.
以猕猴桃酒为特色原料，选择较佳的配比量，制成风味独特的、具有营养保健功能的猕猴桃酒冰淇淋。
Using KiWi wine as the characteristic material, select the better burden quantity, a unique flavour and a high nutritional value KiWi wine ice-cream which have health care function was developed.
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.
2007年的这款葡萄酒有着新鲜的青草味，醋栗味和马博罗的猕猴桃香味。
The 2007 has piercingly intense Marlborough flavours of fresh cut grass, gooseberries and kiwifruit.
瑞吉山赛美蓉霞多丽白诗南干白葡萄酒既有新鲜水果的浓郁芬芳，又有清幽的柠檬、酸橙和猕猴桃的芳香。
This Ranger Hill Semillon Chardonnay Chenin Blanc displays intense aromas of fresh fruit which are complemented by hints of lemon, lime and kiwifruit.
气味：此酒蕴含葱郁草本气息，包括清幽爽脆绿豆、豌豆气息，糅合美妙柑橘、猕猴桃果香。
Bouquet: Herbaceous characters lead on the nose, including light and crisp green bean and pea, with lovely lifted notes of citrus and kiwifruit.
对利用猕猴桃清汁发酵酿制干酒的生产工艺进行了研究。
The process of brewing dry Kiwi wine by making use of juice fermentation was researched.
研究了猕猴桃干酒的生产工艺和关键工艺措施，并对猕猴桃酿酒适应性和猕猴桃干酒理化指标进行了探讨。
In this paper. the main processing technology of kiwifruit dry wine was studied. The enological characteristics of kiwifruit. sensory and physicochemical standards of the dry wine were also discussed.
研究了猕猴桃干酒的生产工艺和关键工艺措施，并对猕猴桃酿酒适应性和猕猴桃干酒理化指标进行了探讨。
In this paper. the main processing technology of kiwifruit dry wine was studied. The enological characteristics of kiwifruit. sensory and physicochemical standards of the dry wine were also discussed.
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