research on lychee fermented wine

1、

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.

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。

互联网摘选

2、

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。

互联网摘选

3、

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

醇类和酯类是荔枝酒中香气贡献最大的两类化合物。

互联网摘选

4、

studies on the fermentation of lychee wine

荔枝酒发酵工艺研究

互联网摘选

5、

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。

互联网摘选

6、

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

互联网摘选

7、

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。

互联网摘选

8、

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。

互联网摘选

9、

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

互联网摘选

10、

development of ganoderma lucidum lycium chinensis miller tomato wine

发酵型灵芝枸杞西红柿酒的研制

互联网摘选

11、

study on the processing technology of ferment lycium chinense hydromel

枸杞蜂蜜酒的发酵工艺探讨

互联网摘选

12、

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

互联网摘选

13、

study on the clarification methods of chinese wolfberry wine

配制型枸杞酒的澄清方法研究

互联网摘选

14、

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。

互联网摘选

15、

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。

互联网摘选

16、

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。

互联网摘选

17、

milk wine types& milk wine flavors

奶酒的类型与风味

互联网摘选

18、

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。

互联网摘选

19、

bacteriostatic action of organic acids in the koumiss

酸马奶酒中有机酸的抑菌作用

互联网摘选

20、

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。

互联网摘选