荔枝酒

GC-MS与HPLC分析荔枝酒的苦味物质

Analysis of Bitterness Substances in Litchi Wine by GC / MS and HPLC

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。

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 .

荔枝酒在贮藏过程中能与SO2结合成多种含硫化合物，这些硫化物对荔枝原酒的风味影响较大。

Litchi wine could combine with SO2 in wine and brought a variety of compounds contained sulfur during storage , these sulphides in litchi spirits impacted on the flavor .

前言：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。

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.

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。

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.

荔枝酒发酵过程中挥发酸含量的控制

Controlling of Volatile Acid Amount in the Fermentation of Litchi Wine

荔枝酒蒸馏过程中主要香气成分的变化规律

Changes of Aroma Components in the Distillation of Litchi Wine

荔枝酒香气成分的GC/MS分析

GC / MS Analysis of Aroma Compounds in Lychee Wine

研究了荔枝酒发酵的关键技术。

The article indicated the processing and fermentation techniques of lychee wine .

影响干白荔枝酒发酵的因素及控制方法

Influence Factors on the Fermentation of Dried White Lychee Wine and Control Methods

荔枝酒中游离SO2与总SO2的关系研究

Study on the Correlations of Free SO_2 and Total SO_2 in Litchi Fruit Wine

并对影响荔枝酒发酵的因素进行了优化研究。

Such strain had good fermenting performance and the factors influencing the fermentation were studied .

荔枝酒发酵工艺研究

Studies on the Fermentation 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。

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

挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。

Most content of volatile acids is acetic acid , which could seriously deteriorate litchi fruit wine quality .

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。

After-bitterness substances were the main factors influencing wine taste . The bitterness substances in Litchi Wine were analysed in this paper .

但在南方城市玉林，一些人说，在夏至那天吃狗肉和喝荔枝酒属于古老习俗。

But in the southern Chinese city of Yulin , some say eating dog meat and drinking lychee liquor on the summer solstice is an old tradition .

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。

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 .

我们也要来两杯荔枝马丁尼酒。

We will have two lychee martinis as well .

并着重介绍了优质荔枝发酵酒加工工艺流程中的创新点。

The paper introduced new ideas of processing technology of high quality litchi fermented wine emphatically .

荔枝发酵酒的研究

Research on Lychee Fermented Wine

这些都对茶馥郁玫瑰型，后来发展芬香果味已比柑橘，荔枝，索泰尔纳酒和草莓说明！

These have a strong fragrance of the tea rose type , later developing deliciously fruity notes which have been compared to citrus , lychee , Sauternes wine and strawberry !