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. 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。
In the second section, applying four factors quadratic rotating design, we studied the reciprocity between sodium lactate and potassium sorbate, calcium propionate, or nisin. 第二,利用四因子二次正交旋转设计,探讨乳酸钠与保鲜剂山梨酸钾、丙酸钙和乳酸链球菌素(nisin)之间的相互作用。