The article indicated the processing and fermentation techniques of lychee wine. 研究了荔枝酒發酵的關鍵技術。
After-bitterness substances were the main factors influencing wine taste.The bitterness substances in Litchi Wine were analysed in this paper. 影響荔枝酒口感的主要為後苦味物質,本文對荔枝酒的苦味物質做了分析。