荔枝贵为“果中之王”但“若离本枝，一日而色变，二日而香变，三日而味变，四五日外，色香味尽去矣”。在古药典籍中有记载：荔枝有生津止渴、理气益血之功效，“日啖荔枝三百颗，不妨长作岭南人”也是古人用来称赞荔枝的。荔枝酒是以优质新鲜荔枝为原材料，清洗、沥干、剥皮、去核、榨汁、在放入发酵罐内低温发酵精酿而成，全过程控制的30分钟以内，这样即保证了荔枝的清新香味又防止了荔枝营养价值的流失。
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。
参考来源 - GC·2,447,543篇论文数据，部分数据来源于NoteExpress
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.
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