The analysis of acidity in liquor comprises of analysis of total acidity, volatileacids 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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Result showed total content of non-volatileacids decreased from 6 to 18 months, varied slowly from 18 to 30 months, and changed fast after 30 to 48 months.