Liquor-Making Science & Technology 2001 Issue 1 Moral Characters of Drinking

Moral Characters of Drinking

..............page:33

Dithy Formula about the Techniques of Luzhou-flavour Liquor

..............page:106

Discussion on the Technologies and Characteristics of Liquor Fermentation with Uncooked Materials
lu shi ming

..............page:107-110

Angel Yeast Faces Brilliant Future
li cheng qun

..............page:111,110

Carrying on the Inheritance of Jiuqu and Promoting the Development of Drinks --Feelings after Reading
huang guo zhu

..............page:112

Application of 101 Clarifier in the Treatment of Wine Sediment
li jin ting ; fang jin ; hu he ping

..............page:113

Market Orientation of Pingba Distillery and Its Specific Development Way
chen xian run ; yang zai peng

..............page:105-106

Application of Tianfu Brand Liquor - blending Liquid
wang zhong yan ; yin chang shu

..............page:89

Optimization of Three- colunn Distillation to Produce High Quality Alcohol
zhang yi

..............page:49,52

Regulation of Production Technologies to Decrease the Methanol Content in Alcohol with Dried Potatoes as Its Essentials
huang fu ya zhu ; li jing lin ; zhang yong an ; xia shou ling

..............page:48-48

Application of TH--AADY in Twice Bottom Fermentation Technology of Luzhou - flavour Liquor
zhang zhao gang ; luo xin jie

..............page:46-47

Application of Dissolution during Low Alcohol Liquor Blending
yang xing an

..............page:45,47

Typical Blending Methods of Purified Liquor
zhao yuan sen

..............page:44

Some lechnieal Points in Xiaoqu Liquor by Solid Fermentation
wang guang ming

..............page:41-43

Production Technology of Sanhua Liquor
zuo yu jin

..............page:40

How to Realize the Cumulative Effects of Maternal Draff
ma jia jun

..............page:39,38

Production Test of Fen- fiavour Liquor with Millet as Essentials
li jian jun ; feng shao bo ; pan zhi shan ; liu hong yi

..............page:36-38

Preparation and Application of Esterifying Liquid
li ji de ; zhou chun he ; li xing hua

..............page:34-35

Application of Special Active Carbon for Liquor in Fen - flavour Xiaoqu Liquor
wang yan ; yang qiang ; tong guo qiang

..............page:87-88

A Study on Decolouring the Yellowful Liquor with "Wangyang” Brand Active Carbon
zhao zhi xun ; zhang zhi gang ; he hui zhao

..............page:86

Brewing of Ginseng - royal Jelly Wine
zuo zuo lin ; zhao mei juan

..............page:83-85

Sake-Japanese National Wine
gu fu chang

..............page:81-82

Ancient Culture and Modern New Technology of Red Koji in China
fu jin quan

..............page:79-80

Rapid Determination of Hardness of Water with ICP- AES
xu yao ; wang cheng hong ; yang mei ; huang shu li ; cai zhen shi

..............page:77-78

Discussion on the Precipitate and Quality of Wine
xu jie zuo

..............page:76,78

Management of the Turbidness in Yellow Wine
xia qi long

..............page:75,74

Cleaning Technology during Beer Production
zhou guang tian ; nie cong ; dong xiao lei

..............page:72-74

Practices of CIP Operations in Brewery
wan yong quan ; he qiang ; wang jia lin

..............page:70-71

Investigation on the Preparation of Pure Draft Beer
li ying

..............page:68-69

Studies on the Process of Wheat Malting
li jia zuo ; wang lan ; xiao dong guang ; shen wen bo ; shi ji wen ; zhou guo qing

..............page:50-52

The Technological Points of 11°P Beer Bottled in Bright Bottle
ren guang peng

..............page:53-54

Trial Production of Beer with Barley as the Auxiliary Materials
wang wan min

..............page:55,54

Research on the Brewing Techniques of Light Flavour Beer
liu bing he ; wang yan chun

..............page:56-58

Application of CO2 to Restrain the Rebound of Product Beer Indexes During Filtration and Packaging
ji ping

..............page:59-60

The Formation and Controlling of DMS
wang hai ming

..............page:61-63,65

Control of Formation of Higher Alcohols in Beer Brewing
he zu rong

..............page:64-65

Possibility of Reduction of Diacetyl in Beer via Co - catalysis of ALDC and Glucose Oxidase
peng zhi hui ; lin zuo tie ; feng jie long

..............page:66-67

Production Technology of New Type Liquor (Continuous)
li guo hong ; li guo lin ; li da he

..............page:114-119

“Jingui” Brand Identified as Chinese Famous Brand

..............page:31

Discussion on Regulation of Entry Pit Moisture of Luzhou- fiavour Liquor
zhang guo jie

..............page:32-33

Latest Explore in the Production of Fenjiu Liquor
zhao ying lu

..............page:30-31

Inoculation Process of the 1st and 2nd Species of Rhizopus
ling sheng cai

..............page:29

Selection of Koji - making Equipment of Heavy Layer Ventilation
zuo shui ming ; wang jian guo

..............page:28,27

Investigation on the Difference of the Distribution of Aerial Microbe in New & in Old Workshops
ren dao qun ; tang yu ming ; liao jian min ; yao wan chun

..............page:26-27

The Evolution History and Development Trend of Distillate Liquor in China
qin han zhang

..............page:19-25

The National Famous Liquor Developing Depending on the Creation --Visit to Mr. PAN Jia -zhou
yang zhi qin

..............page:17-18

Facing to WTO,Market Mechanism Controlling the Existence of Liquor- making Enterprise
lv yun chao

..............page:103-104

New Thoughts of the Hot Problems in the Production and Sales of Liquors
yang zhi qin

..............page:101-102

Japanise Wine Tax in 1999

..............page:43

MARKET TRENDS The Mid - year Stoch Market Report of Liquor - making Companies in 2000

..............page:18

News Papers＇ Abstracts( 10 Topics)

..............page:99-100

Chinese Patents＇ Abstracts( 15 Topics)

..............page:97-98

Foreign Patents＇ Abstracts(9 Topics)

..............page:96

Literatures＇ Abstracts( 11 Topics)

..............page:94-95

Literatures＇ Abstracts(7 Topics)

..............page:93

ABSTRACTSQriginal Papers＇ Abstracts( 19 Topics)

..............page:90