alcohols compounds and esters compounds made the most important contribution for aroma of lychee wine.

1、

studies on the fermentation of lychee wine

荔枝酒发酵工艺研究

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2、

such strain had good fermenting performance and the factors influencing the fermentation were studied.

并对影响荔枝酒发酵的因素进行了优化研究。

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3、

changes of aroma components in the distillation of litchi wine

荔枝酒蒸馏过程中主要香气成分的变化规律

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4、

The application of HACCP ( hazard analysis critical control point) quality control system in the production of Lichee wine covered the following fields: production hazard analysis, key control points determination, HACCP control tablet formulation, records and assessment of HACCP system files etc.

HACCP质量控制体系在荔枝酒生产中的应用，其内容包括：生产危害分析、确定关键控制点、制定HACCP控制表、进行HACCP系统档案记录及评估等。

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5、

the reasons of low free so2 content in litchi fruit wine were investigated in this paper and the addition of n source nutritions to increase free so2 content was also studied.

本文探讨了荔枝酒中游离SO2偏低的原因，并研究了通过添加N源营养素来增加游离SO2的含量。

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6、

analysis of bitterness substances in litchi wine by gc/ ms and hplc

GC-MS与HPLC分析荔枝酒的苦味物质

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7、

development of ganoderma lucidum lycium chinensis miller tomato wine

发酵型灵芝枸杞西红柿酒的研制

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8、

study on the processing technology of ferment lycium chinense hydromel

枸杞蜂蜜酒的发酵工艺探讨

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9、

study on the clarification effects of three clarification agents and the influence to the lycium barbarum polysaccharide

三种澄清剂对枸杞酒澄清效果及其对枸杞多糖含量影响的研究

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10、

study on the clarification methods of chinese wolfberry wine

配制型枸杞酒的澄清方法研究

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11、

actually, the milk wine refers to a kind of gas, which becomes tiny droplets in a sealed vessel.

其实这奶酒指的就是蒸汽，它在这个封闭的容器里面变成水珠。

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12、

experimental results showed that the inoculation method was the most significant influencing factor determining the quality of kumiss.

试验表明，菌种接种方式对奶酒质量的影响最大。

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13、

air entraining milk wine is yellow and green in color with fine foaming and pleasant taste.

加气起泡奶酒色泽浅黄带绿，奶香、酒香、清雅舒愉，酸甜爽口，泡沫较细，有杀口感。

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14、

milk wine types& milk wine flavors

奶酒的类型与风味

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15、

from ancient date, the mongolian kumiss brewing technology has a long history.

从远古至今，蒙古族马奶酒酿制技术历史悠久。

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16、

bacteriostatic action of organic acids in the koumiss

酸马奶酒中有机酸的抑菌作用

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17、

this paper introduced koumiss making method in different parts of ancient times.

本文分析远古各个时期我国制作马奶酒的方法。

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18、

preliminary research of fermented craft of honeyed milk liquor

蜜奶酒发酵工艺初探

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19、

study on optimum fermentation conditions for soy kefir preparation with kefir grains

利用开菲尔粒制备酸豆奶酒最佳发酵条件的研究

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20、

the evolution of history for koumiss making method in china

我国马奶酒制作方法的历史沿革

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