Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜香香型有贡献的物质可能是：3-
、3-
烯、芹子烯等，其含量均随着甜香的加
而呈增加趋势。
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‧金谈写作 I grabbed a piece of someone's old engine block and stopped myself before I got fairly started, but I realized as I got up that if I'd fallen just right, I could have slid all the way down into that stream and been swept away.
我抓住一块旧
，
下滑趋势还没加强及时停了下来，但是，起身的时候我突然想到，如果我摔得巧，可能会一股脑滑下去，跌进那条溪里，被水冲走。
技术的历史和研究现状，总结了共振
续并
