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.
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.
干白荔枝酒发酵的主要环节是酵母将糖转化为酒精和CO2。
It is the main technical programs in the fermentation of dry white lychee wine that the yeast translates sugar into alcohol and CO2.
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。
After-bitterness substances were the main factors influencing wine taste. The bitterness substances in Litchi wine were a...
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.
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.
能给我来一杯荔枝马丁尼酒吗？
品尝后，一丝梨和荔枝的余味让这款杰出的酒更显生动。
Hints of pears and litchis in the aftertaste make this outstanding wine very interesting.
荔枝，巧克力口味的，金酒为基酒的酸酒。
Sour with a gin base and strong flavours of lychee and chocolate.
荔枝，巧克力口味的，金酒为基酒的酸酒。
Sour with a gin base and strong flavours of lychee and chocolate.
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