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。
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。
The article indicated the processing and fermentation techniques of lychee 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 control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.
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