Liquor-Making Science & Technology 2002 Issue 4 Research on the Application of Saccarifying Enzymes and Dry Yeast in the Production of Common Daqu Liquor

Research on the Application of Saccarifying Enzymes and Dry Yeast in the Production of Common Daqu Liquor
shen chao xing

..............page:91，90

Application of Angel Brand Grape Wine Active Dry Yeast in the Production of Jujube Wine
yuan xue xi

..............page:92-93

Flavouring Essence for Liquors

..............page:11

Chemical Fibre Cloth for the Fermentation Pits

..............page:12

Biological Products

..............page:插1

Fen-flavour Daqu and Raw Liquor

..............page:插2

Clarifying Agent JA Series for Beverages/Sterilization Unit for Yellow Rice Wine

..............page:插3

Water-treatment Equipments/Da'neng Filters

..............page:插4

Series Daqu Starter by Liangshan Shuyue Co. Ltd.

..............page:插5

Aging Agent for Liquors

..............page:插6

Lushi Starter

..............page:插7

Starter-making Equipments

..............page:插8

Shuci Brand Blending Liquid

..............page:插9

Research on the Innovation of Conventional Techniques of Shousheng Rice Wine by Modern Biotechnology
shao fa du ; wang zuo ; ye shao lin

..............page:94-95，93

Correlations of Liquor Components and Liquor Quality
tan zhong hui ; gao lv wen

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

Use of Wangyang Brand Specific Active Carbon for Liquor in the Treatment of Ordinary Alcohol
tong guo qiang

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

Original Papers＇ Abstracts (7 Topics)

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

Domestic Literatures＇ Abstracts(7 Topics)

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

Chinese Patents＇ Abstracts(8 Topics)

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

Market Development Trend of Wine Industry in 2002

..............page:80

Report on the Profits of the Pillar Industry in the Listed Companies of Liquor-making Industry in 2001

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

Investigation on the Development of Liquor-making Industry in China
kang jian

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

Discussion on Jiugui Liquor
huang tian shun

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

Agreement Achieved in Symposium 0n the Correlations of National Liquor Assessment Commission and Market Promotion
yang zhi qin

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

Poem-“Praise of the Top Ten Famous Liquors with Cultural Backgrounds in China”
ding yu qun

..............page:80

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

..............page:108-112

Shuang'gou Wine Industry Co. Support Scientific Exploration Financially

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

Floatation of Loan fiom Guizhou Greatwall Assets Management Co. to Guizhou Yaxi Liquor Industry Co.

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

Quality Basic Liquor

..............page:8

Multi Function Complex Enzyme,etc.

..............page:9

Quality R hizopus Species Q303

..............page:10

Application of TH-AADY in the Comeback Production of Luzhou-flavor Long-fermented Grains
ma jia jun ; zhu si liang

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

“Jiuxiang” Daqu Stater Series

..............page:128

Application of Membrane Ultraffltration in Low Alcohol Luzhou-flavor Liquor
zhu zhi ling ; liu xian fu ; cui guang li ; xu yong mei ; zhang ming xun

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

Storage of the Basic Liquor of "National Pits·1573"
ying hong ; zheng hong chuan

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

Series Report IV:on Taste & Technical Characteristics of Chinese Top Ten Famous Liquors with Cultural ackgrounds in China
li xiao tian

..............page:84，86

New Techniques and New Equipments for Japanese Sake Production
zhou xiu qin

..............page:83，82

Supplements of Gas Chromatography of Liquors
liu de quan

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

Introduction to a New Method for Rapid Determination of Sensitive Polyphenols
hao jun guang ; wang yu jie ; he qiang ; wan hai tao

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

Application of IC Anerobic Technique in the Treatment of Waste Water of Weilin Wine
zhang xiao yan

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

Quality Requirements of Grain Rice for Japanese Sake Production
chen zeng san

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

Discussion on Amino Acid in Yellow Rice Wine and Controls on Its Content
zhou jian di

..............page:73-74

Study on the Properties of Claret Steeping
zhang yan fang ; wei dong mei

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

Grape Wine Brewing in Small Containers
li hua

..............page:70-71，74

Study on the Properties of New Canadian Beer Barley-AC Metcarlfe
zhang wei

..............page:68-69，67

Adjustment of and Controls on the Fermentation Temperature of Beer in Tapered Shaped Tank
wang zhi jian

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

Filling Equipments

..............page:插9

V2000 Bio Aging-quinkening Liquid/Rhizopus Starter

..............page:插10

Basic Liquors by Dongfang Distillery

..............page:插11

Blending Liquid-Yongsheng Yikang

..............page:插12

“Zhengzhonschun” Off-fiavour Removing Unit

..............page:插13

First-class Suppliers on Supported Products for Liquor-making Industry

..............page:插14，插15

Nonometre Filter System for Alcobolic Beverages

..............page:插16

Water Management Facilities

..............page:116

Liquor and Water Treatment Equipments

..............page:117

Filling Facilitie by Qinzhou Zhongzheng Packing Mechanism Co. Ltd.

..............page:118

Punch Pump by Jiuyang Industry/“Shengyuan” Brand Liquor-making Equipments

..............page:119

High Purity Gas Generators for Gas Chromatograph

..............page:120

Basic Liquor Provided by Yibing Yuanmingyuan Co. Ltd.

..............page:121

Filling Equipments for Alcoholic Beverages

..............page:122

Cone Blender by Shanghai Kairi Machine Works Co.Ltd.

..............page:123

Flow-meters for Alcoholic Beverages

..............page:124

Summary of '2002 Countrywide Distributors Talkfest of Chongqing Feiyang Active Carbon Co. Ltd.

..............page:56

Quick Leap of “Tianbofu Liquor Industry Co.”

..............page:76

'2001 Working Summary of Liquor-making Industry Institute of Chinese Food Industry Association

..............page:113-114

National Standards for Luzhou-flavor Liquor Will be Revised

..............page:114

Summary of '2002 National Liquor-making Industry Conference

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

Wangyang Active Carbon for Alocholic Beverages

..............page:1

Mineral Clarifying Agent for Alocholic Beverages

..............page:2

Gas Chromatography, etc.

..............page:3

Baigen Brand Ultra-fine Filter

..............page:4

Distillers, etc.

..............page:5

Esterification Enzyme,etc.

..............page:6

Quality Saccharifying Enzyme

..............page:7

Lang＇s AMP-series Products

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

Alcohol Technological and Technical Service

..............page:126

Dadong Brand O3 Purifiers

..............page:127

Analysis of the Efficiency of Dilution Techniques for High Concentration Beer
chai xiao gao

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

Investigation on the Factors Affecting Beer Foam in Beer Brewing
hao jing xin ; li xue guo

..............page:63，62

Approaches to Improve the Stability of Beer Flavor
wang ya zuo ; xiao dong guang

..............page:60-62

Discussion on the Production Techniques of Highland Barley Xiaoqu Liquor
liu yi gang ; li lan

..............page:57-59

Research on the Storage of Hengshui Laobaigan Liquor for Aging
li ze xia ; jiang dong ming

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

Correlations of Raw Materials and Liquor-making
cao xin li

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

Discussion on the Methods of "Ethyl Caproate-increasing and Ethyl Acetate-decreasing" in Luzhou-flavour Liquor
ma jia jun

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

Application of Monascus in the Production of Luzhou-flavor Liquors
zhao fu ming

..............page:50，49

Research on the Production Technology of Luzhou-flavour Liquor in North Region
luo wei ; wu zhi min ; cui shi liang ; xu cong ; tian xue gong

..............page:47-49

Study on & Application of the Techniques of Yellow-decoloration and Solids-reducing in Liquors
song rui bin ; liang cheng bin ; yin fu ; sun zuo

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

Study on Shortening the Fermentation Period of Fenjiu Liquor in Summer
zhu yin bao ; zhao ying lu

..............page:41-44

Study on Increasing Alcohol Yield by DJS-A
sun lian gui ; xie zhi hai ; dai zuo ; si hong ri ; liu ya xuan

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

Technical Operation in Yeast Production
ling sheng cai

..............page:37，36

Study on Test Production of Red Starter with Millet as Essentials
fu jin quan

..............page:35-36

Screening, Separation, Purification and Breeding of Plum Wine Yeast
hu wen lang

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

Soundness & Development of Computer-controlled Shelf Starter-making
zhong fang da

..............page:31-32，30

Prospective Study on the Development of Beer Industry in China in the New Century
gu guo xian

..............page:28-30

Research on Liquor-making Yeasts in China--Records on Screening of Varieties of Yeast and Their pplications
xiong zi shu

..............page:23-27

Shanxi Fenjiu Liquor Group. Co. Ltd. Established Enterprise Innovation Mechanism & New Development Strategies
yang zhi qin

..............page:21-22

Exploitation of the Potential of National Liquor & Manipulation of the Cultural Resources Investigation on the Development of the Tourism in the Birth Place of the National Liquor
wang shi zuo ; yang ming

..............page:17-20