The influences of temperature, initiative acidity, and the addition amount of potassiumpropionate 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。
2
Benzyl propionate was synthesized by the esterification reaction of benzyl alcohol with propionic acid using potassium bisulfate.