挥发酸含量低的石榴酒其酒精度高、干浸出物也高。
The finished wines with lower volatile acid had higher alcohol content and dry extract.
野生种葡萄酒的总酸、干浸出物、单宁、总酚、花色素苷等滋味物质均高于相应栽培品种。
The contents of total acid, phenol, tannin, anthocyanin of wine of wild species were higher than those of cultivated variety.
木材浸出物能减少木材的干缩，增强木材的尺度稳定性，并赋予木材抵抗病虫侵害的能力。
Wood extractives can reduce the shrinkage and recovery of wood during drying, enhance the dimensional stability of wood, and contribute to resistance to insect and fungal attack.
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