Liquor-Making Science & Technology 2004 Issue 3 New Release Conference of '2003 China Liquor-making Industry Economic Operation Held in Chengdu

New Release Conference of '2003 China Liquor-making Industry Economic Operation Held in Chengdu

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

'2004 Jiugui Liquor National Distributors Meeting Held in Changsha

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

"China Wine Industry Packing Innovation Forum" Held in Chengdu

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

Maotai Group Triggered Ten-thousand Maotai Liquor Manufacturing Project

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

Maotai Yingbinjiu Liquor Honored Guizhou Provincial Famous-brand Products

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

'2004 Spring National Sugar & Wine Fair Concluded in Chengdu

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

National Liquor Industry Technical Development Symposium Held in Beijing

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

Sichuan Yiwen Liquor Processor Honored"The Only Liquor-used Solids-decrease, Precipitate-removal & Cold-resistance Integral Machine Authorized by The First China Liquor Science & Technology General Meeting"

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

'2004 National Liquor-evaluation Committeemen Annual Meeting Held in Maotai

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

"Shuijingfang Liquor" Won the Name of"The Best Cultural Liquor"According to China Liquor Investigation by Sins Company

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

Top Ten Liquor-making Enterprises in Jiangsu Finally Defined

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

Notice of Holding Liquor Analysis & Determination Techniques Training Course

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

gui yang wu shi jiu qu chang ti gong gen mei qu jiu yang beng ye chong ya beng

..............page:插5-插5

Fen-flavour Daqu and Raw Liquor

..............page:插4-插4

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

Ethyl Caproate Provided by Sichuan Sherlian Natural Perfumery

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

Quality Basic Liquor of Various Flavor Types Provided by GuizhouLong Qianwei Liquor Industry Co.Ltd.

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

Mineral Clarfying Agent for Alcoholic Beverages

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

Lushi Starter

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

Series Daqu Starters by Xushi Biological Engineering Co.

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

Flavouring Essence for Liquors

..............page:13-13

Special Chemical Fiber Cloth for Pits Only

..............page:14-14

Biolngical Products

..............page:插1-插1

"Yuantai" Brand Aroma-producing Liquid

..............page:插2-插2

High Purity Gas Generators for Gas Chromatography

..............page:插3-插3

List of Mailing Books by China Light Industry Publishing House

..............page:129-129

Flavour-producing and High-yield Daqu Starter

..............page:插10-插10

"Zhengzhongehun" Off-flavour Removing Unit

..............page:插11-插11

Beverage Filling Machines by Xiangtan Longsheng Co.

..............page:插12-插12

Quality Rhizopus Species Q303

..............page:插13-插13

Yada High-output Liquor-making Techniques

..............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

Wanghai Cooling Machine

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

"Shengyuan" Brand Liquor-making Equipments

..............page:129-129

DL-1 Computer Flow-meter for Liquors

..............page:130-130

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

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

Publication of '2003 Supplement

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

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

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

Blending of Yellow Rice Wine ( Ⅲ )
chen jing xian

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

Serial Products of Linhai Food Machinery

..............page:插8-插8

Filing Facilities by Qinzhou Zhongzheng Co.Ltd.

..............page:插7-插7

Maoyuan Blending Liquid

..............page:插7-插7

Series Daqu Starter by Liangshan Shuyue Co.Ltd.

..............page:插6-插6

Production Technology of Soy-flavor Liquor (Ⅲ)
wang min jun

..............page:120-120,119

Production of Liquor and Its Enviroment
zhou heng gang

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

Notice of Release of '2003 China Top 100 Liquor Enterprises & Top Ten Economic Profits Liquor Enterprises

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

List of '2003 China Top 100 Liquor Enterprises

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

List of '2003 China Top Ten Economic Profits Liquor Enterprises

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

Notice of Holding"National Liquer-making Techniques Training Course & Liquor Judge Training Course"

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

Summary of '2004 National Liquor-evaluation Committeemen Annual Meeting

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

Notice of Release of"Summary of '2004 National Liquor-evaluation Committeemen Annual Meeting"

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

Notice of Commendation of Quality Liquor Products of Various Liquor Flavors in China

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

Decision of ZHOU Heng-gang Honored Liquor-making Industry Outstanding Contribution Prize by China Liquor-making Industry Association

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

Summary of National Liquor Industry Technical Development Symposium

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

Notice of Distribution of Summary of National Liquor Industry Technical Development Symposium

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

Development of Persimmon & Glutinous Rice Yellow Rice Wine
liu li

..............page:99-100

Thinkings of Liquor Flavoring Types--Discussion on Liquor Flavoring Types from the Development of Kouzijiao Liquor
zhang guo qiang

..............page:97-98,100

The Competitiveness of Liquor Culture--Liquor Culture & Competitiveness(Ⅶ)
hu zhan yuan

..............page:93-96

Luzhou Laojiao Daqu Liquor-National Treasure --Collation Records of Luzhou Laojiao Daqu Liquor in 1950's
li da he

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

Rapid HPLC Analysis of Phenolic Compounds in Red Wines
m.ibern-gomez; zhu li hong ; zhao rong hua ; zhou hong fu

..............page:89-90,92

Wangyang Active Carbon for Alcoholic Beverages

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

Basic Liquor Provided by Yibing Yuanmingyuan Co.Ltd.

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

Gas Chromatography, etc.

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

On Headache & Delirium Caused by Drinking
yi xiang xuan

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

Informations and Thinkings from '2004 Spring Sugar and Wines Exhibition
yang zhi qin

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

Protection of Intellectual Property of National Liquor Traditions--Establishment of Industrial Ecology Protected Zone of Maotai Liquor
fan guang xian ; lv yun huai

..............page:114-116

"Xiangjiugui" Group Create New Brand Classic-- "Xiangjiugui" Group Developed Eight Innovative Brand Concepts
yang zhi qin

..............page:110-113

Review of Liquor-making Industry in 2003 and Prediction of Development Trend of Liquor-making Industry in 2004
ma yong

..............page:107-109

The Cost Volume Profit Relationship of Yanjing Beer Stood No.1 for Eight Years

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

Langjiu Group.Will Integrate Marketing and Promotion

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

'2003 National Top Ten Enterprises of Liquor Yield

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

Provinces with Liquor Sales Income above Two Billion RMB in China in 2003

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

Application of Phytic Acid and Active Carbon to Remove the Solids in Liquor
zhang zuo huai ; wu yi quan ; zhang yu tian

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

Application of TH-AADY and Flavor-producing ADY in the Production of Xiaoqu Rice-flavour Liquor
wang chuan rong ; wang wu jiang

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

Baigen Brand Ultra-fine Filter

..............page:插9-插9

Production Technology of Honey & Rice Starter Fermenting Wine
ma rong shan ; zheng yan

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

Development of Ganoderma Lucidum Health Wine
gao fei

..............page:101-101,100

Aging Agent for Liquor

..............page:131-131

Application of "Lufeng Active Pit Mud Functional Bacteria"in Rejuvenation of Aged Pit Mud
zhang zhi gang ; he she xun ; zhou ai jiang

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

Production Techniques & Flavoring Characteristics of Feng-flavor Liquor and Feng-Luzhou-flavor Combined Liquor
zhang ji huan ; hu jian xiang ; cai guan lin ; li hu wei

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

feng de li fang wei da ma ji tian you shui chu li she bei

..............page:132-132

shang qiu da qu ya kuai ji peng hua fa jiao sheng chan bai jiu

..............page:133-133

Shangqiu Daqu Briquetting Machine

..............page:134-134

Liquor Production by Expanded Fermentation

..............page:135-135

bei jing ke long hai xing gong si fk guo lv ji ji nan lu feng ji shu chan pin

..............page:136-136

ja xi lie jiu lei gao xiao cheng qing ji gui shi huang jiu mie jun qi

..............page:137

Huawei Brand Starter Series for Liquors

..............page:138-138

Filling Equipments for Alcoholic Beverages

..............page:139-139

Flow-meters for Alcoholic Beverages

..............page:140-140

Lang's AMP-series Products

..............page:141-141

Alcohol Technological and Technical Service

..............page:142-142

Dadong Brand Purifiers

..............page:143-143

"Jiuxiang" Daqu Starter Series

..............page:144-144

Enhenced Processing of Thorn Pear Wine
kuang guang yi

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

Study on the Fermentation Conditions of Immobilized Yeast for Kiwifruit Wine
zhang ming xia ; zhang xiu mei

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

Effects of Raw Materials and Yeast on Brewing of Cider
ding yan ; wang wei ; zhu chuan he ; sun jian xia

..............page:65-67

Relationship between Activation Temperature of Dry Yeast and Fruit Wine Quality
yao rong qing ; liang shi zhong ; liu xue ming ; wu ji jun

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

Application of Tannin in Beer Brewing
hu peng gang ; liu qiang

..............page:61-62

Application of Syrup in Beer Brewing
wang hai ming ; ding chang he

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

Application of Different Clarifiers in Longan Fermented Wine
xu yu juan ; yao rong qing ; liang shi zhong ; liu xue ming ; wu ji jun

..............page:55-57

Neutral Alcohol Production Standard in European Community in Comparison with That in China
sun dong fang

..............page:54-54,57

Removal of Normal Propyl Alcohol to Improve Molasses Alcohol Quality
xie wen hua

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

Reasons of Different Content of Normal Butyl Alcohol During the Production of Luzhou-flavor Daqu Liquor
du li quan ; tang cong ; liu ling ; gu jia qiang

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

Constant Boiling Substances,Constant Boiling Point and Constant Boiling Distillation of Alcohol
jin jing ; zhao de yan ; zhao de xin ; zhao kai jian

..............page:51-53

Research on Extraction & Purification of Tolal DNA of Microbes in Pit Mud
huang yong guang ; huang ping ; tu hua bin

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

Evolvement Rules & Action Rules of Microorganism in Starter-making and Fermentation of Maotai Liquor
jiang hong jun

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

Selection of Aroma-producing Yeast for Hami Melon Wine and Its Properties
shen tong ; chen hong zheng ; yang jie

..............page:36-38

Development of Yeast Containing Abundant Se
wang feng qin

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

Characteristics of Shanghai Rhizopus and Chuanqian Rhizopus
du shi liang

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

Study on the Culture Characters of Some Strains of Asp.oryzae for Liquor-making
zhou li ping ; sun bai shen ; chen xu feng

..............page:30-32

Effects of the Main Trace Components and Its Quantity Relative Ratio Relationship of Fen-flavor Liquor on the Sensory Quality
wang yuan tai

..............page:27-29

Discussion on Flavor
zhou heng gang

..............page:24-26

Research on Daqu Quality Standard (Ⅰ)Investigation on Daqu"Liquor-producing Power"
shen cai hong ; xu de fu ; shen cai ping ; liu qiang

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

Celebrate the Achievements in Liquor-making Industry--A Speech on the 1st Cnina Liquor Science & Technology General Meeting
ma yong

..............page:19-21,26

Determination of the Contents of Caproic Acid,Acetic Acid and Butyric Acid in Colored Alcohol Solution
luo wei ; shi min ; xu cong

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

Determination of Ethanol Content in Fermented Grains by Gas Chromatography
li zhu zuo ; wang li ; luo yu long

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

Study on the Spectrum of Ethanol-Water Association System
zuo jian bo ; liu shu ling ; lu fei ; li mei ping ; zhang sheng wan

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

Working Practice of EGSB Reactor in the Treatment of Wastewater of Soybean-flavor Liquor
he song gui ; huang guang yu ; chen wen cong

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

Production Techniques of Ante Vodka and Blending of Cocktail with Vodka
qiu mei ying

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

Study on Peptides in Yellow Rice Wine
meng zhong fa ; xie guang fa

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

Seriflux of Yellow Rice Wine and Its Microbe Changes and Functions
mao qing zhong

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