1) dry white lychee wine
干白荔枝酒
1.
It is the main technical programs in the fermentation of dry white lychee wine that the yeast translates sugar into alcohol and CO2 .
干白荔枝酒发酵的主要环节是酵母将糖转化为酒精和CO2。
2) lychee liquor
荔枝白酒
3) 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。
4) 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。
5) 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。
6) 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。
补充资料：干荔枝煲粥
材料
干荔枝10只，大米150克。
调料
沸水两杯半。
做法
①将大米洗净，浸30分钟。
②干荔枝去壳除核。
③将大米和干荔枝置于一深容器内，加入沸水，加盖微波高火20分钟，然后取出自热焖调5分钟即可。
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