1·They owe aromatic, semisweet or sweet, the alcoholicity is not high;
它们都具有果味，半甜或很甜，酒精含量不高；
2·The change rules of four main kinds of ethyl esters in ethanol-water system of different alcoholicity during the storage were studied.
测定了四大乙酯在不同酒精度的乙醇-水体系中随贮存时间的变化情况。
3·Taking alcoholicity as the indicator, the effects of initial sugar content, initial pH, inoculum size and temperature on the fermentation of the wine were investigated.
以酒精度为指标，研究了初始糖度、初始酸度、接种量和发酵温度对凉薯果酒发酵的影响；
4·The transmission spectrum and the absorption spectrum of alcohol shows that the characteristic absorption peak shifts with alcoholicity due to the molecular configuration.
通过对酒精透射光谱和吸收光谱的研究发现，其特征吸收峰随浓度不同发生漂移，从分子结构能级角度对其做了定性解释；
5·Precipitate removal after decreasing liquor alcoholicity, the sensory changes of liquor body after precipitate removal, and the cooling resistant effects were always of the concerns of distilleries.
白酒降度后的除浊、除浊后酒体感官的变化、抗冷冻效果一直是白酒厂关注的问题。