Liquor-Making Science & Technology 2001 Issue 6 Influence of China＇s Return to WTO and Taxation Enhance on Liquor

Influence of China＇s Return to WTO and Taxation Enhance on Liquor - making Industry
chen jia ; luo hong

..............page:108-109

Control of Serous Acid in the Production of Shaoxing Yellow Rice Wine
yang bai rong

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

Investigation on the Necessity of Formulation of Microbial Indexes in Sanitary Standards of Imitation Wine
dong dong feng

..............page:111-111

Thought of Jian＇nanchun
huang tian shun

..............page:112-113

Creation of Modern Enterprise Systems to Advance Overall Development of Enterprises
zhang tie shan

..............page:114-115

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

..............page:116-120

Introduction to Japanese Sake ( Ⅱ )
qiu shan yu yi ; zhou li ping ; jia xiao qin

..............page:121-122

Development Trend of Liquor- making Industry in China
yang zhi qin

..............page:105-107

Theoretical Approach on Recycling Thin Stillage
xiao dong guang ; yao wen juan ; li yu

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

Development of Oyster Wine
zeng bin

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

Functionality of Beer
chen zeng san

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

Anti- oxidant Capability and Health Properties of Beer
ji xiao dong ; chu xiao zuo ; wu qian jun

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

Contrast & Selection of Automated Beer - brewing Programs
wang nian chun

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

Studies of Isomerized Hop Pellets on Beer Brewing
cheng dian lin

..............page:70-72

To Improve Solids Contents in the Production of New Craft Yellow Rice Wine
sun guo chang

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

Production of Healthy Wine
li jing

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

Introduction to Liquor - making Department of Sichnan Provincial Food Fennentation Industry Research & Design Institute

..............page:42

Regional Cooperation by Luzhou Laojiao for Integration of All Luzhou - flavour Liquors

..............page:61

Summary of "First Advanced Seminar for Modem Techniques of Liquor"

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

Proclamation of the Sixth National Liquor- appraise Commission

..............page:123-124

Top Ten Famous Brand Liquors in China Advocate New Fad for Drinking.

..............page:125

To Improve the Quality of Luzhou- flavour Daqu Liquor by theSecondary Fermentation
fan wen lai

..............page:40-42

To Analyze the Physical& Chemical Indexes of Fengqu Starter From the Changes of Microbial Amount
deng qi bao ; jia zhi yong ; fan wen quan ; kong zhao kui ; chen yao hui

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

Living Factors of Yeast and Their Properties
fan zuo ; li ji ming

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

Analysis of Microbial Species in Xufang Daqu & Determination of the Dominant Microbes
shi an hui ; guan ji kui ; zhang wen zuo ; xu en run ; xu chang xin

..............page:26-28

Thought of the Development of Liquor - making Industry in China
xu zhan cheng

..............page:24-25

New Theories of Liquor Blending and Approaches to Improve Liquor Quality
zeng zu xun

..............page:23-23,22

Investigation on the Contributing Factors of Sweetness of Luzhou - flavour Liquor
hu ji yang

..............page:37-39

Brief Analyse on the lnfluenes of Adjustment of Consumption Tax on Liquor Enterprises
gao zuo

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

Review of the Top Ten Liquor- making Enterprises in Year 1991 to 2000
zhang yu bao

..............page:102-102,104

Chinese Patents′ Albstracts(9 Topics)

..............page:101

Foreign Patents′ Abstracts( 10 Topics)

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

Domestic Literatures′ Abstracts(5 Topics)

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

Original Papers′ Abstracts( 18 Topics)

..............page:96-98

Experience on the Utilization of Specific Active Carbon for Alcoholic Beverages
wang chuan rong ; lu xiang ping ; shen hong tao

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

Production Theories of Liquor - blending Liquid and Its Application
huang jia yong ; li da he

..............page:93-94,92

Brewing of Dry Strawberry Wine
dai tong xian ; zhang yan ru ; wang zhong xing ; miao gui mei

..............page:91-92

Development of Liuqor - blending Liquid by Yellow Water
yang xiao bai ; shen cai hong ; zhao yuan sen

..............page:89-90

Thought of 《Discussion on Tea & Wine》
fu jin quan

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

New Opportunities Presented to Liquor- making Culture Researchers in Cultural Liquor Era
xu shao hua

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

Discussion on Aged Fermentation Pits in China
yu hong ; tang zuo

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

Application of Shochu Koji in the Fermentation of Alcohol with Uncooked White Rice as Its Essentials
zhui mu min ; liu yi gang

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

Determination of Binary Acids Diethyl Esters in Fermented Soya Beans- flavour Liquor by Gas Chromatography
yu jian xia

..............page:80-80,90

Rapid Determination of Proanthocyanidins in Beer and Wort
shi hua wei

..............page:79-79,82

Experience in the Production of High - quality and High - yield Fenjiu Liquor
zhu yin bao ; zhao ying lu

..............page:35-36,33

Summary of the Density of Daqu Volume
wang shen an

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

Staggered Report on Research on Aging of Fenjiu Liquor (Prat 1)
di xu long ; shi jing xia ; wang pu xiang ; li hui fang ; wu zuo zuo

..............page:51-52

Relationships Between Liquor Aging and Pots and Time--Effects of Different Pots on Liquor Quality
guo wen jie ; lu jian chun ; lv chao gui ; wu gui zhi ; tian yu

..............page:53-55

Rational Application of Acid Protease to Reduce Fusel Oil Contents in Common Maize Liquor
wu qing wei ; han zuo ; lv xiu qin

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

Utilization of Carrier Techniques to Develop Alcohol Production
zhang zi gao ; lv cheng ju

..............page:58-59

Key Techniques in Alcohol Production with Cassava as Its Essentials
li ji de ; wang ying hua

..............page:60-61

Liquor Storage According to the Quality by Means of Analysis of Chromatograph Skeleton
chen shuang ying

..............page:62-63

Comparation of the Fermentation Properties of Five Alcohol Yeast Strains
zhang li ping ; yang you hui

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

Approaches to Improve Liquor Yield When the Technique of Pit Impaction Used in Summer for Luzhou- flavour Liquor
cheng xian ; yang hong ji

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

Summarization of Production Tests of Paddy Xiaoqu Liquor by Solid Fermentation
liu chang ming

..............page:48-49

Technique of Twice Bottom Fermentation with Mud in Grains in the Production of Jiugui Liquor
yi zu jun

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

Introduction to Preparations for Safe Summer- spending of Fermented Grains of Luzhou - flavour Daqu Liquor
yang chuang chao

..............page:46-46,45

Application of Fermented Liquid Produced by Functional Bacteria in Pit Mud in the Production of Luzhou- fiavour Daqu Liquor
song ke

..............page:43-45

Development of Liquor - making Industry -Impressions of 《Records on Liquor in China》
xiong zi shu

..............page:20-22

Effects of the Colour of Bottles on the Quality of Liquors
zhou heng gang

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

Thonght of the Publish of 《March to EcologicalAdministration》
luo bi liang

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