Liquor-Making Science & Technology 2001 Issue 4 Study on the Methods for Determining Methanol in Edible Wine Using Gas Chromatography(Part 2)

Study on the Methods for Determining Methanol in Edible Wine Using Gas Chromatography(Part 2)
liu xing ping ; zhang liang

..............page:79-81

Research on Correlations and Trace Components of Five Flavour Types of Liquor
wu san duo

..............page:82-85

Sake Cultural Interchange between Japan and China
qiu shan yu yi ; liu yi gang ; xue qiao qiao

..............page:86-87

Application of Wine Yeast Activator In Wine- making
li ji ming

..............page:88-89

Research on Management of Edible Alcohol in New- type Liquor
qin jia ping ; xiang xiu rong

..............page:90-91

Application of Wangyang Brand Active Carbon in the Production of New Craft Liquor
feng ming zhen ; wang xian

..............page:92-92

Original Papers′ Abstracts( 11 Topics)

..............page:96-94

Foreign Literatures′ Abstracts(8 Topies)

..............page:95

Investigation on the Detecting Methods of Yeasts in Grape Wine
wu ba jin ; liu yan lin

..............page:76-78

Research on Reclaim and Utilization in Beer Yeast Mud
ding man sheng ; li ji ; xiao dong guang

..............page:73-75

Trial Application of W-ADY in the Fermentation of Claret
wang chuan rong

..............page:71-72

The Mechanism and Identification of Turbidity and Precipitate in Grape Wine
wu zheng qi ; ling xiu ju

..............page:69-70

Trial Application of Acid Protease in the Production of Yellow Rice Wine
du shi liang ; huang jian ping

..............page:67-68

The Production Method of Rice Wine with Enzyme
wang jian guo

..............page:65-66

Study on Production Techniques of Apple- Rice Wine
liu ze guang ; xu gui qing

..............page:63-64

Discussion on the Ways to Successful Liquor Recieving According to Its Quality in the Distillation of Luzhou- flavour Liquor
cheng peng sheng ; yu xiu zuo

..............page:37-37

Application of the Technique of Flavor Grains Addition for Aroma in the Production of Luzhou- flavour Liquor3
hu feng

..............page:38-39

Study on Application of Phyticacid to Reduce the Solids in Xifeng Liquor
jia zhi yong ; zuo zong ke ; wang yin ; xu zheng cang

..............page:40-41

Study on Separation&Purification and Acid- production of Hexanoate Bacteria in Pit Mud
cao wen tao ; liao zhong ming

..............page:42-43

Application of TH-AADY and AADY with Saccharifying Enzyme in Production Trans- permutation of Xiangquan Liquor
li xiang hong ; zhuo zhong hui ; li zhong min ; zhang xue ying ; zhao hu

..............page:44-46

Distillation Theories of Brandy
wang xiao hong ; wang xia

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

Application of Amylosa Enzyme in the Production of Taiwan Rice Wine
chen jia jian

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

Application of Penicillin in Alcohol Fermentation
li ji de

..............page:49-50

Domestic Literatures′ Abstracts(7 Topics)

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

Chinese Patents′ Abstracts(17 Topics)

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

News Papers′ Abstracts(5 Topics)

..............page:99

Sake Production in Japan in 2000

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

The Principal Points of Traditional Techniques of Luzhou -flavour Liquor

..............page:68

First Word Hidden Poem

..............page:98

Utilization of Gashol in the United States (Part 1)
wang xiu dao

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

Working Report of Liquor Branch Association of China Brewing Society

..............page:101-103

Summary of Working Performance of Liquor Branch Associon of Chinese Food Industry Association in Year 2000

..............page:101-103

Opinions on Revision of National Liquor Standards
zhang su fang

..............page:106-108

Family - brewing Beer
li run zhong

..............page:109-109

Experience on the 6th National Test for Liquor- evaluation Commissioner

..............page:109-109

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

..............page:110-115

Brief Introduction to Liquor- making Office of Sichuan Provincial Food Fermentation Industry Research & Design Institute

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

Reestablish “Jiugui” Brand & Realize Its Innovations

..............page:50

Luzhou Laojiao Daqu－Evahuated by Liquor Expert: ZHOU Heng- gang

..............page:105

Food Industry Requires Ecological Gardens Visit to Professor HU Yong - song
hu jian

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

Create "Xiangquan” Legend in the New Century Visit to Chief Executive of Xiangquan Group. Co. TIAN Jia- gui
yang zhi qin

..............page:19-22

Interpretation on Koji- making Materials and Its Moisture Content Recorded on Ancient Books
zhou heng gang

..............page:23-24

Discussion on the Situations of Purified Liquor
yuan jian cheng ; jiang ting hua

..............page:25-27

Investigation on Application of Yeast Nutrient Salt to Improve Yeast Activity
gao er huan

..............page:28-29

Research on the Methods of Improving the Quality of Machine- processed Koji
yang bai rong ; bao zhang fa

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

The Best Approach to Obtain Species Sources Separated from Yeast Monoplast In Beer and Its Operational Techniques
dong xin zuo

..............page:31-32

TQ925.7;TQ920.6
luo zuo ; xu gui ju

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

Methods of Improving Alcohol Quality
wang xiu dao ; miao yan lin

..............page:34-36

Approaches to Load of Stationary Yeast Carrying Agent
chen shi zhong ; jiang quan ; wu wen hua

..............page:51-51

Elimination of Fusel Oil to Meet the New Standard of Alcohol
zhang cheng hu

..............page:52-53

Research on Alcohol with Wheat as Its Essentials and DDGS Production Techniques
huang fu ya zhu ; li jing lin ; xia shou ling ; zhang yong an

..............page:54-55

Investigation on the Techniques of Wheat Malt Production
kong suo xian ; yang xing zuo ; zhu chang sheng

..............page:56-57

Application of Maltol in Beer Brewing
dong hong wei ; wu chun mei ; li yi pin

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

Analysis and Evaluation of Aroma Volatiles in Beer
wang zhi pei ; ji xiao dong ; wu qian jun ; chen hua lei

..............page:59-61

Application of Hydrogen Peroxide (H2O2) with High Stability as Disinfectant in Beer Brewing
cao li ping

..............page:62,64