1) Ice lichi wine
冰荔枝酒
2) Chilled lychees
冰冻荔枝
3) litchi wine
荔枝酒
1.
The content variations of alcohol, acid and ester in fresh litchi wine after being treated by high voltage electric field (HVEF) were assayed by SPME-GC-MS.
本实验采用顶空固相微萃取(SPME)及气相色谱-质谱联用(GC-MS)研究了新鲜荔枝酒经高强电场处理后其醇,酸,酯等成分的变化情况。
2.
on the color,taste,aroma and taste of litchi wine were studied.
研究了果胶酶、SO2、明胶、PVPP、皂土等常用果酒澄清剂对荔枝酒色、香、味、风味的影响。
4) Litchi fruit wine
荔枝酒
1.
In litchi fruit wine, the content of free SO2 varies between 4 and 8 mg/L despite of total SO2 content.
在荔枝酒中,不管总SO2含量多少,游离SO2含量均在4～8mg/L。
2.
The control of volatile acids content has always been a technical problem in the brewing of litchi fruit 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。
3.
The techniques influencing higher alcohols content in litchi fruit wine were investigated by orthogonal experiments (four factors & three levels).
采用4因素3水平的正交试验,分析了影响荔枝酒中高级醇含量的酿造工艺。
5) Lychee wine
荔枝酒
1.
The article indicated the processing and fermentation techniques of lychee wine.
研究了荔枝酒发酵的关键技术。
6) lichee wine
荔枝酒
1.
Of these,these were 46,52,and 50 volatile compounds identified in plum wine,lichee wine,and medlar wine,respectively.
在3种果酒中共检测到95种挥发性成分,鉴定出73种;在梅酒、荔枝酒、枸杞酒中分别鉴定出46种、52种、50种化合物,有23种化合物是3种果酒中共有的成分。
2.
There were 49,40,49 and 51 kinds of volatile compounds identified in cider wine(CW),lichee wine(LW),pawpaw wine(PM),and mulberry wine(MW),respectively.
在4种果酒中共检测出113种挥发性成分,鉴定出80种,在苹果酒(CW)中49种,荔枝酒(LW)、木瓜酒(PW)和桑椹酒(MW)中分别检测出40种、49种、51种化合物。
补充资料：冰爽荔枝西米露
冰爽荔枝西米露
1、把西米放进清水里洗浸干净。
2、把一锅水煮沸，把西米放进煮沸的水里。(注意：要一边煮一边用勺子搅拌，否则西米会粘锅底)
3、煮到西米半透明，然后把西米和热水隔开。
4、再煮一锅沸水，把刚才煮到半透明隔好水的西米再放到沸水里煮。
5、一直煮到全部透明，把沸水都到去。
6、煮一小锅牛奶，放少许糖。(建议：用椰汁代替牛奶，椰汁会更加香，若不喜欢椰汁，牛奶也可以。)
7、把牛奶倒进西米里一起煮，不用煮太久。
8、把煮好的西米牛奶放进冰箱，直到冰冻。
9、今天准备的是荔枝(注：大家可以因自己喜欢的水果放进冰冻的西米露里)，把剥好皮的荔枝放到西米露里，最后就完成了。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。