求翻译：本文以血橙为原料，比较了两种酵母的发酵规律，建立两种酵母的发酵动力模型，并比较两种酵母发酵血橙果酒香气成分。结果表明：果酒干酵母起酵时间比果酒酵母1383短；发酵过程中残糖及花色苷逐渐降低，酸度呈先上升后下降的趋势；用果酒干酵母及果酒酵母1383酿造的血橙果酒中分别检测出36、39种香气成分，其中相同的香气成分有26种；果酒干酵母、果酒酵母1383的酒精发酵动力方程分别为是什么意思？

Blood orange, raw materials, compares the two yeast fermentation law to establish the dynamic model of two yeast fermentation, and compare the two yeast fermentation of blood orange wine aroma components. The results showed that: the wine dry yeast from the yeast longer than the wine yeast 1383 shor

This paper provides a blood orange as a raw material, and compared the two yeast for fermentation patterns, and the establishment of such a yeast fermentation dynamics model, and compare the two yeast fermentation blood orange berry fragrance ingredients. Results show that: berry dry yeast, yeast ye

With blood orange as the raw material in this article, compares the two types of fermentation of yeast law, the establishment of two kinds of Yeast fermentation dynamics model and comparison of two kinds of aroma components in fermented blood orange fruit wine yeast. Results indicates that: wine dry