Liquor-Making Science & Technology 2003 Issue 5 《Production Techniques of Superfine Alcohol and Utilization of Alcohols》 Published

《Production Techniques of Superfine Alcohol and Utilization of Alcohols》 Published

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

Mail Order Book Lists of Liquor-making Science & Technology Publishing House

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

Flavour-producing and High-yield Daqu Starter

..............page:插10-插10

“Zhengzhongchun” Off-flavour Removing Unit

..............page:插11-插11

Xi'an Lansheng Resin Exclusively Used in Liquor Treatment

..............page:插12-插12

Quality Rhizopus Species Q303

..............page:插13-插13

Biological Products by Lufeng Co.

..............page:插14-插14

Saccharifying Enzyme by Sanmenxia Luoshen Biochemical Products Company

..............page:插15-插15

Natural Liquor Flavoring Agents

..............page:插16-插16

《Smell & Taste Sciences of Liquors in China and Its Practice》 Published

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

List of Mailing Books by China Light Industry Publishing House

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

The 3rd Jiangsu General Meeting of Professional Liquor-making Institute (Provincial Working Conference) Held

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

2003 National Autumn Sugar & Wine Fair Will be Held in Shenyang in October

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

The First Group of Function Certification Offices for Sepecial Types of Work in Liquor-making Industry Established

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

0.407 Billion RMB Income Estimated for Guizhou Maotai Group. In Year 2003

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

Notice of Holding the 2nd Advanced Seminar on Modern Liquor-making Techniques

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

In Memory of Former Chairman of China Liquor Association-MIAO Zhi-lan

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

Membership Registration Table for One-food China Net

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

Introduction to Sichuan Penghua Research Institute

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

Wangyang Active Carbon for Alcoholic Beverages

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

Base Wine Provided by Yangshuo Liangshan Distillery

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

Gas Chromatography, etc.

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

Multi Function Complex Enzyme,etc.

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

Distillers, etc.

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

Esterification Enzyme,etc.

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

Quality Saccharifying Enzyme

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

Tianfu Distillery Looks for Cooperation Partner

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

Quality Basic Liquor

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

Mineral Clarifying Agent for Alcoholic Beverages

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

Flavouring Essence for Liquors

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

Special Chemical Fiber Cloth for Pits Only

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

Biological Products

..............page:插1-插1

Fen-flavour Daqu and Raw Liquor

..............page:插2-插2

《China Poems & Verses in All Ages Appreciation》 Published

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

Impressions of 《Development History of Liquor-making Sciences &Technology in China》
fu jin quan

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

Production Techniques of Xiaoqu Rice Wine (Ⅴ)
wang min jun

..............page:104-106

Discussion on the Measures to Improve the Sensory Quality of Edible Alcohol
guo shao chun ; yang xiao kui ; tang shi qin

..............page:103-103,102

Decontamination Principles of Cleaning Machine with Static Electricity for Bottle Cap Cleaning
luo shi hong

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

Correction of Errors

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

Discussion on the Field Management of Expanding Culture of Barm
zhang li

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

Discussion on the Management of Barm
zhang bo ; wang jun hou ; yu hong

..............page:98-99,102

Production Process Organization and Quality Management & Control in Yellow Rice Wine Enterprises
ruan gui fen

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

The Countermeasures and Advices for the Urbanization Development of Renhuai——the Hometown of State-liquor
wang qing ling

..............page:93-95

Clarifying Agent JA Series for Alcoholic Beverages

..............page:插3-插3

Da'neng Filters

..............page:插4-插4

Series Daqu Starter by Liangshan Shuyue Co. Ltd.

..............page:插5-插5

Aging Agent for Liquors

..............page:插6-插6

Lushi Starter

..............page:插7-插7

Shuci Brand Blending Liquid Yuande Fortifying Daqu

..............page:插8-插8

Basic Liquors by Dongfang Distillery

..............page:插9-插9

Fresh Ginseng Provided

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

Liquor-making Facilities Provided by Tai'an Dongyue Liquor-making Machine Shop

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

Laishengda Brand Sterilizer etc.

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

“Shengyuan” Brand Liquor-making Equipments

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

Transfer of Original Imported Red Wine Facilities

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

“Mianshuangwang” Brand Modifying Agent for Liquor Quality

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

Bottle Filling Machine and Other Wine Facilities Provided by Xiangtan Longsheng Beverage Machine Company

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

PL-I Type Liquor Clarifier

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

Shijiazhuang Hydraulic Pressure Autocontrol Rolling Mill

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

Anion Cleaning Machine for Bottle Cap

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

Yibin Wuliang Luzhou-flavor Base liquor

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

Tian'gong Daqu Starter Series

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

High Purity Gas Generators for Gas Chromatography

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

Yada High-output Liquor-making Techniques

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

Ante Co. Looks for Cooperation Partner

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

Huawei Brand Starter Series for Liquors

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

Application of Local Resources to Develop Low-alcoholicity Nutrient Fermented Wine
li guo hong ; li da he ; pan jian jun

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

Top Ten Breweries in the World

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

Study on Chinese Goosebeery Wine by Liquid Fermentation
he xiao xian ; sun hong min

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

On the Function of Liquor Culture and Tourism of Guizhou Province
wang shi zuo ; deng yong mei ; huang ping

..............page:84-87

Approaches to Determine Accurately the Content of Caproic Acid in Caproic Acid Bacteria Solution
luo wei ; liu yong zuo ; shi min ; xu cong

..............page:83-83,82

Determination Methods of Lactic Acid in Liquors
li zhi bin ; yao zhen

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

Working Principle and Improvement of SASPL Method for Predicting the Storage Period of Beer
he li dong

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

Effects of Wort Containing Abundant Ferrum and Zinc on Metabolic Byproduct of Beer Yeast
wang zhi jun ; yu xiao hong ; fang wei ming

..............page:73-76

Introduction to the Inherent Quality of Daqu Starter
xu de fu ; ni bin ; shen cai ping

..............page:19-20

Advantages of the Specialization of Starter Production
shen cai hong ; xu de fu ; shen cai ping

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

Effects of SO2 and Other Environmental Factors on Malolactic Bacteria
mo hai zhen ; zhang hao ; li hua

..............page:71-72,70

Research on the Utilization of HACCP in the Brewing of Grape Wine
wang xi ping ; zhang wen ying ; wang ying chen

..............page:68-70

The Optimal Content of α-aminonitrogen in Wort
yu xiao hong

..............page:66-67,70

Influencing Factors of Applied Enzymes in Beer Brewing and Their Treatment Measures
cui ju hong

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

Study on Phenethyl alcohol Derived from Beer Yeast
huang ya dong ; yin bo xing

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

Production of Xiaogan Healthy Rice Wine and the Serialization of the Products
li ji liang ; li huo yu

..............page:60-61,63

Research Progress of High Concentration Fermentation of Alcohol
lv xin ; mao zhong gui

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

Discussion on the Flavoring Materials in Liquor
yang guan rong

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

Discussion on the Application and the Development of the Aroma-producing and Ester-distilling Techniques of Luzhou-flavor Liquors in Distilleries in Northern China
li quan

..............page:54-55,53

Preliminary Utilization of the Technology of "Multiple-grains" Liquor in the Production of Zhijiang Daqu Liquor
shi wei ping

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

Culture and Maintenance of Artificial Pit Mud
cui shi liang ; lu jie ; yang xiao li

..............page:49-51

Basic Liquor Provided by Yibing Yuanmingyuan Co. Ltd.

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

Filling Equipments for Alcoholic Beverages

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

Flow-meters for Alcoholic Beverages

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

Lang's AMP-series Products

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

Alcohol Technological and Technical Service

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

Dadong Brand Purifiers

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

“Yuantai” Brand Aroma-producing Liquid

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

“Jiuxiang” Daqu Starter Series

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

Study on the Formation Mechanism of Four Main Kinds of Ethyl Esters in the Fermentation of Liquors
shen zuo fang

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

Viewpoints of the Equilibrium of Flavoring Components in Liquor
zhou heng gang

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

Evenminded Temporization and Hardheaded Speculation——“SARS Suggestions” of General Manager of Shuang'gou Group ZHAO Feng-qi
yang zhi qin ; zhang hua bai

..............page:25-26

Great Concern about Liquor-making Industry in China
yang zhi qin

..............page:21-24

Determination of DMS and DMSP during the Process of Brewing
liu wei cheng ; jia shi ru ; wu yong yang ; zhang wu jiu

..............page:77-78,80

Research on the Balance Relation Between Acid and Ester & the Stability of Luzhou-flavor Liquor
zhao xiao ben ; song xiao yan ; zhang wen ling ; chai zheng qiang

..............page:46-48

Production of Special Maotai-flavor Blending Liquor and Its Flavoring Performance in Luzhou-flavor Liquors
yang da jin ; jiang ying li ; cheng wei ; chen xiao lin ; lv xiang chun ; yang xiu qi

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

Application of Liquor Flavor Fortifier to Guangdong Rice Wine
bai wei dong ; du hai zhen ; li ming nan ; he ying ying

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

Development & Application Perspective of 2003 Maotai-flavor Blending Liquid
huang yong guang ; pang xiao

..............page:39-40

Characters of DS56 Yeast and Its Function in the Production of Yellow Rice Wine
mao qing zhong

..............page:37-38

Recognition of Qu'nie (Germinating Starter)
bao qi an

..............page:33-36

Enzyme-engineering to Improve the Quality of Chinese Liquor
wu yan yong

..............page:32-32,26