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。

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Volatile acidity (VA) General term for the substances in wine that are formed by the oxidation of alcohol (mainly acetic acid and ethyl acetate).

由于酒精氧化而形成于葡萄酒中的物质的总括（主要是醋酸和乙酸乙酯）。

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The analysis of acidity in liquor comprises of analysis of total acidity, volatile acids and available acidity.

酒类酸度分析包括总酸度、挥发酸和有效酸度分析。

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