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1·The finished wines with lower volatile acid had higher alcohol content and dry extract.

挥发酸含量低的石榴酒其酒精度高、干浸出物也高。

2·Volatile acid concentration and cellulose enzyme are the index of cellulose degradation.

挥发酸浓度和酶活力是纤维素降解的指标。

3·Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.

挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。

4·In Gas Chromatograph, the peak area values of volatile acid and non-volatile acid in test group were smaller than those in control group.

气相色谱分析可看出，实验组的挥发酸、非挥发酸峰面积小于对照组，乳酸亦然。

5·The invention discloses a rapid detection method of volatile acid in exhibited materials collected by a museum based on passive sampling.

本发明公开了一种基于被动采样的博物馆藏展材料中挥发性酸的快速检测方法。

6·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）。

7·To confirm the microbial origin of fumaric acid it is necessary to check other relevant parameters like other organic acids, volatile acids, lactic acid, ethanol and patulin.

为了鉴定产生富马酸产生菌，需要检查相关参数，比如其它的有机酸，挥发性酸，乳酸，酒精和棒曲霉毒素等等。

8·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。

9·If the body did not regenerate the HCO3 - lost in buffering the non-volatile acids, the entire buffer capacity would be used up in abort 6 days (assuming a normal rate of acid production).

如果机体不能生成由于中和非挥发性酸而丢失的HCO3 -，那么机体的整个缓冲容量将在6天内被耗尽(假设在正常的产酸速度下)。

10·The main volatile chemical components of RPR are(Z, Z)-9,12-octadecadienoic acid, n-hexadecanoic acid and 2-hydroxy-benzaldehyde.

赤芍主要挥发成分为（Z, Z）-9, 12-十八碳二烯酸，正十六碳酸和2-羟基苯甲醛。