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.
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。
Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。
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 analysis of acidity in liquor comprises of analysis of total acidity, volatile acids and available acidity.
酒类酸度分析包括总酸度、挥发酸和有效酸度分析。
If the body did not regenerate the HCO3 - lost in buffering the non-volatile acids, the entire buffer capacity would be used up in abort 6 days (assuming a normal rate of acid production).
如果机体不能生成由于中和非挥发性酸而丢失的HCO3 -，那么机体的整个缓冲容量将在6天内被耗尽(假设在正常的产酸速度下)。
If the body did not regenerate the HCO3 - lost in buffering the non-volatile acids, the entire buffer capacity would be used up in abort 6 days (assuming a normal rate of acid production).
如果机体不能生成由于中和非挥发性酸而丢失的HCO3 -，那么机体的整个缓冲容量将在6天内被耗尽(假设在正常的产酸速度下)。
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