1) litchi wine
荔枝果酒
1.
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。
2.
The aroma components of Litchi wine were analyzed and their changes during distillation were discussed.
对荔枝果酒的主要香气成分进行了分析,并对其在蒸馏过程中的变化规律进行了研究。
2) dry white lychee wine in fruity style
果香型干白荔枝酒
1.
This paper summarizes making good of dry white lychee wine in fruity style .
要酿造好的果香型干白荔枝酒,首先要有好的荔枝原料,其次要有符合工艺要求的酿造设备,第三要有科学合理的工艺技术。
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：山荔枝果
【通用名称】
山荔枝果
【其他名称】
山荔枝果 (《贵州草药》)
【来源】
为桑科植物小柘树的果实。植物形态详"穿破石"条。
【性味】
①姚可成《食物本草》："味甘，无毒。" ②《贵州草药》："性温，味微甘。"
【功用主治】
①姚可成《食物本草》："治七种疝气。" ②《贵州草药》："调气，利水，消食。"
【用法与用量】
内服：煎汤，0.5～1两。
【选方】
①治膀胱疝气：山荔枝果一两。煎水服。 ②治食积腹胀：山荔枝果和根各一两。煎水服。 ③治小便不利：山荔枝果和根各五钱。煎水服。(选方出《贵州草药》)
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条