Liquor-Making Science & Technology 2002 Issue 3 Chinese Liquors ＆ Their Flavoring Materials

Chinese Liquors ＆ Their Flavoring Materials
zhang li min ; zhang sheng wan

..............page:41-42

Top 20 Enterprises of Liquor Sales Value in China in 1998～ 2001

..............page:46

World Beer Output in 2000

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

Top 20 Enterprises of Tax Turnover in China in 1998～ 2000

..............page:70

How Liquors of Different Lifecycle Open up and Breed the Market
lv yun chao

..............page:100-102

Integration of Competition and Collaboration -New Concept for Breweries Competition
zuo zhi min

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

Discussion on Beer-brewing Industry-Survery on and Thought of the Development of Beer Industry in China
liu zhen dong

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

New Development of Liquor for Health
zhang wei

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

Discussion on Storage of Luzhou-flavor Liquor and Its Application
song rui bin ; sun zuo ; liang cheng bin

..............page:43-44

Application of Yellow Liquid Flavouring in Liquor-blending
zhang su yi ; lu zhong ming ; zhou jun

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

Discussion on the Quality of Vodka
ma xin ru ; zhao zuo rong

..............page:47-48

Study on Application of Yellow Water and Ending Water of Luzhou-flavor Liquor in New Craft Liquor Production
li lu ju ; xu xi wang ; lang fu long

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

Research on the White Precipitate in Liquor
zuo kai hua ; yang geng sheng ; wen su e

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

Study on Technical Optimization in the Production of Semi-sweet Red Qu Yellow Rice Wine for Mechanized Big Pots Fermentation
huang zu xin ; zhang wen xian ; chen jian ping

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

Opinions of Strengthening Physicochemistry Stability of Beer
hao jing xin

..............page:55-56

Advance in Aromatic Compositions of Chinese Spirits
xu cheng yong ; guo bo ; zhou lian ; jin pei zuo ; shen zuo fang ; zhu ge jian

..............page:38-40

Research on Esterification of Ethyl Caproate with Rhizopus CS825 as Esterifying Bacteria
lai deng huo ; fan zuo ; liu guang zuo ; yang tao ; liu xiao rong ; zhuang ming yang

..............page:36-37

Controls on the Quality of Wheat Starter for Shaoxing Yellow Rice Wine
yang bai rong

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

Study on Optimized Formulation of Starter for Liquor-making with Uncooked Materials as Essentials
li yong

..............page:33-34

Conception of Microbial Biology Project of Luzhou-flavor Daqu Liquor
wu jian guo ; wu xue ping ; liu jing po

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

Measures of Entrapment and Storage of Beer Yeast Species in Brewing Line
dong xin zuo

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

Development of Warm Beer
zhang yu jie ; shi wei xin

..............page:58-58,60

Introduction to Taiwan Rice Wine
zhang wen zuo

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

Analysis of Causations of Precipitate in Bottled Health Wine
hong kui

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

Changes of Nutritional Components in Mulberry Juice Before and After Fermentation
wu ji jun ; xiao geng sheng ; liu xue ming ; xu yu juan ; chen wei dong

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

Determination of Proteins in Yellow Rice Wine and Investigation on the Causations of the Precipitate
xie guang fa ; meng zhong fa ; zhou jian di

..............page:64-64,68

Investigation on the Quality Standards of Health Wine
tian xian jun

..............page:65-66,68

The Optimum Condition for Anaerobic Treatment of Maize Alcohol Stillage
wang rui ming ; yu hong bo ; han ming lin ; jia shi ru

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

Determination of Lactic Acid in Liquor by Gas Chromatography
yu jian xia

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

Determination of the Proportion of Amylopectin of Sorghum by Dual Wavelength Method
wang li ; li zhu zuo

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

Application of Various Enzyme Preparations on Ethanol Fermentation of Uncooked Corn Grits at High Temperature
yong jing ying xiong ; liu yi gang

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

Series Report Ⅲ： on Tactics of Public Relations Promotion of Chinese Top Ten Famous Liquors with Cultural Backgrounds in China
li xiao tian

..............page:76-76,75

Development of Aloe Health Wine
ren yong xin ; cui jin mei

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

Development of Vigor Liqueur
zhou yu guang

..............page:79-79,78

Full Exploitage of ADY Advantages to Create New Liquor-making Process of High Quality, High Yield and Low Consumption --Thought of Thesis Appraisal of Year 2001
zou hai zuo

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

Tests of Application of Active Dry Yeast ＆ Fresh Distiller′ s Grains in the Production of Vinegar
fan wen quan ; he xin ming

..............page:83-84

Research Report on the Application of ADY in the Fermentation of Residual Lees of Yellow Rice Wine
yang guo jun

..............page:85-86

Study on the Application of TH-AADY Coupled with the Technique of Double Bottom Fermentation to Improve the Quality ＆ the Yield of Quality Luzhou-flavor Liquor
zhao xiao ben

..............page:87-89

Extensive Application of Angel Brand Grape Wine Yeast in Fruit Wine Brewing
pan shi quan

..............page:90-92

Application of Tianfu Brand Liquor-blending Liquid in the Production of New Type Liquors
yang jie ; zuo zhao yu

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

Original Papers′ Abstracts(14 Topics)

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

Domestic Literatures′ Abstracts(15 Topics)

..............page:96-97

Foreign Patents′ Abstracts(11 Topics)

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

Chinese Patents′ Abstracts(8 Topics)

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

Discussion on Champagne

..............page:115

Research on Two Counting Methods for Microbes Determination in the Production of Daqu
zhou heng gang

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

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

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

Baoguang Group. Mandated Langjiu Co. Formally

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

Jiugui Liquor in the List of National Top Five Liquor Best Sellers

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

Angel Postdoctoral Scientific Research Working Station Conferred

..............page:52

Zhangyu Grape Wine First Underwent the Examination of Original Place Trademark Registration

..............page:84

Discussion on Different Properties of Two Typical Types of Sichuan Liquors
li da he

..............page:28-31

Blind Application of High Temperature Technique in Starter-making No Longer
zhou heng gang

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

Exploitation of Enterprise Advantages to Create International Brand
dan yu

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

Discussion on the Content and Viability of Liquor Culture--Taking " National Pits· 1573" as an Example
wang shi zuo

..............page:20-23

" National Pits· 1573"- A Lightening Bolt-- Interview with Deputy General Manager of Luzhou Laojiao Group.－ Mr. ZHANG Liang
dan yu ; wang shi zuo

..............page:17-19