1.
Analysis of aroma components in Nanko wine by SPME-GC-MS
固体微萃取气相色谱联用技术分析南香果酒香气成分
2.
mellow wine, fruit, etc
香醇的酒、 熟透的水果.
3.
strong liquor flavored with juniper berries.
用桨果作香料的烈酒。
4.
Mulled port spiced with oranges, sugar, and cloves.
香甜果子酒加有桔子、糖和丁香的果子酒
5.
The aromatic recipe of tropical fruit, Vanilla& Rum make this blend smooth and very pleasant.
热带果香、草香、姆酒香，平顺口感，使调配十分宜人。
6.
sweet cider heated with spices and citrus fruit.
甜的苹果酒，掺香料和柑桔水果后加热。
7.
Study on the Brewing Technology of Cucurbita Moschata and Change of Aroma Components
南瓜酒发酵工艺及香气成分变化研究
8.
Nose. The bouquet and aroma of a wine. A wine has a good nose when it is well developed.
香气：葡萄酒中酒香和果香的统称。当葡萄酒发育良好时具有良好的香气。
9.
The result indicate that compare with the pineapple wine, mix fermented fruit wine contain more high boiling point material; the fruit aroma is stronger and lasting longer.
结果表明,与菠萝果酒相比,混酿果酒含有更多中、沸点的香气物质,产品的果香浓郁,留香持久。
10.
Comparison analysis of aroma compounds in fresh and pasteurized nankou juice
巴氏灭菌对南香果汁香气成分的影响
11.
Among the other ice creams to be served are several alcohol-based flavours like Baileys Irish Cream, French fruit and herb liquor Pisang Ambon, and Curacao.
其他几种即将供应的冰淇淋以酒味为主，如爱尔兰百利甜酒，法国果子酒、药香蕉甜酒以及柑香酒。
12.
Fresh, fruity, dry red wine with medium body, powerful black pepper and cherry-like aromas. It is soft and tasty.
清新水果芳香型红葡萄酒，散发无尽黑胡椒和酱果香。入囗清爽香滑。
13.
Comparison of Flavor Compositions of Rhodomyrtus tomentosa Fruit,Juice and Wine using GC-MS Analysis
岗稔鲜果、果汁和果酒香味物质的GC-MS比较分析
14.
The aroma is fresh and clean with well-defined gooseberry-like varietal characters.
酒体清新，带着类似鹅肝浆果的香味。
15.
Full-bodied, with chewy tannins and lots of fruit.
酒体浓郁，厚实的单宁和丰富的果香。
16.
Fruit wine, full of strong aroma to the last drop, Bring you a sweet dream.
滴滴香浓的果汁酒，送您一个甜蜜的梦。
17.
Backsberg's full bodied dry red wine. Spicy, chocolate and ripe black berries. Toasted oak flavours and a long satisfying finish.
本酒酒质可靠，黑莓果香浓郁，口感富有橡木香味，饱满。
18.
Red Côte de Beaune are noticeable for their aroma and their warm bouquet.
波恩山坡的红酒以它的丰富的果香和浓郁的酒香闻名。