Liquor-Making Science & Technology 2006 Issue 11 Screening of Fruit Wine Yeast With Low Higher Alcohol Yield by Ion Implantation and UV Mutagenesis

Screening of Fruit Wine Yeast With Low Higher Alcohol Yield by Ion Implantation and UV Mutagenesis
ZHAO Shu-xin;LI Chun-ming

..............page:31-34

Evaluation of Beer Antioxidative Capacity by DPPH Free Radical Elimination Method
ZHAO Er-lao;FAN Jian-feng;ZHANG Hai-rong

..............page:30,34

Effects of Some Additives on the Flavor of Litchi Wine
ZENG Xian-yuan;ZENG Xin-an;PENG Chao-ying;CHEN Yong

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

Multifrequency Pulse Electronic Tongue for Discriminating Different Brands of Wine
TIAN Shi-yi;DENG Shao-ping

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

Research on the Production Technology of Kiwi Dry Wine
CHEN Yi

..............page:35-38

Research Report on the Changes of Enzyme Activities in Starter-making & Its Production Technology
MA Yue;REN Guang-da;YANG Jian-gang;XIAO Dong-guang

..............page:39-41

Study on the Effects of Polygonum hydropiper on Xiaoqu Quality
LU Bu-shi;LI Xin-she

..............page:42-43

Analysis of Chill Haze Protein in Beer & Comparison of Silica Gel Absorption and PVPP Absorption
hou jin fei ; xiang xian chang ; wang xiao zuo ; du lian xiang ; lu fu ping

..............page:44-47

Development of Non-alcohol Grape Wine
GAO Nian-fa;CHEN Zhi-di;ZHANG Jian

..............page:48-50

Investigation on the Best Drinking Way of Dried Orange Peel
LI Zhi-ying;CHENG Chao;ZHANG Hai-rong

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

Application of Different Clarifiers in Gaocheng Fruit Wine
PAN Xiao-biao;FENG Chun-mei;MO Yun-bin;CHEN Hai-ping

..............page:54-55,58

Identification of Maotai-flavor Liquors by FT-IR
LI Chang-wen;WEI Ji-ping;SUN Su-qin;XU Qiang

..............page:56-58

Oak Barrel and the Management of Red Grape Wine in Oak Barrel
CHAI Ju-hua;CUI Yan-zhi;ZHANG Jian-cai;SI Peng-bao

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

Investigation on Secondary Fermentation of Traditional Yellow Rice Wine in Big Pot Storage
LU Chang-hua;SHOU Quan-hong

..............page:76-77,80

Investigation on the Application of Active Dry Yeast in Distilled Grains and Waste Spent Grains
DU Li-quan;WANG Yuan-cheng;PU Hao;TANG Cong

..............page:78-80

Development of Low-alcoholicity Pomegranate Fruit Wine
DU Kun;LIU Zhao

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

Development of Functional Sake with Chapha liumafine D. Don
WANG Shi-kuan

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

Research Progress in Ethanol-tolerance of S. Cerevisae
YANG Jian-gang;MA Yue;XIAO Dong-guang;XING Ye-li

..............page:86-89

Application of Natural Polysaccharide in the Field of Cell Immobilization
chen wei ; he xiao wei ; li zhong yan ; luo zhi gang ; huang qiang ; fu xiong

..............page:90-93

Research Progress in the Determination of Beer Spoilage Bacteria by PCR
ZHANG Xiao-jun;KOU Xiao-hong;HAO Yan-lin;LUO Yun-bo

..............page:94-96

Sauce Production by Waste Yeast Sludge
LIU Zhen-yang;GAO Hong-ping;LIU Wen-jun;ZHANG Mei-jia

..............page:97-98

Measurement of Flavoring Substances in Litchi Wine by Using Area-External Standard Method of Gas Chromatogram (GC)
GU Xiang-chun;XIAO Dong-guang;ZOU Jing;DING Shu-mei

..............page:99-100,103

Analysis of Volatile Compositions Content in the Distillation of Brandy from Different Raw Wines
LU Wen;GAO Nian-fa;WANG Shu-sheng;XU Zuo-bin

..............page:101-103

Characteristic Style of Jiangcheng Liquor of Fen-flavor with a Slight of Maotai-flavor
FANG Zhi

..............page:104-105

Review of Blending Techniques of Luzhou Laojiao
XIAONG Zi-shu

..............page:106-110

Exploration & Application of Microbial Resources in Liquor-making Industry
WU Yan-yong

..............page:111-112,115

Research & Development of Beer Plastic Packing
HAN Lin

..............page:113-115

Thought of the Permeation & the Innovation of Liquor Flavor Types in China
LI Da-he;LIU Nian;LI Guo-hong

..............page:116-123

Nanometer Spectra of Jian'nanchun to Reveal the Secrecy of Its Health Functions
XU Zhan-cheng

..............page:124-125

Study on Aldehyde Dehydrogenase Release by Breaking Yeast Cells
wu gui ying ; wu yuan xin ; zhao yu feng ; wang cun wen ; zhu sheng dong ; chi ru an

..............page:21-23

Effects of Fatty Acid in Soybean on Ethanol Tolerance of Saccharomyces Cerevisiae
shen zuo ; xiao dong guang ; wu shuai ; ding shu mei ; xu man

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

Technical Measures to Improve the Quality & the Yield of Luzhou-flavor Daqu Liquor
CHEN Sheng-bi

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

The Influence of Acids in Liquor Production
ZHANG Xue-ying

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

Development & Application of Esterifying Liquid
TANG Xin

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

Investigation on Quality Improvement of Xiaoqu Liquor by Solid Fermentation
YU Jian-guo

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

Properties of Xylan Enzyme & Its Application in Liquor-making Industry
ZHOU Wen-mei;HU Xiao-yu;HUANG Yong-guang

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

Effects of Oxygenate Quantity in Cold Wort on Metabolic Byproduct of Beer
YU Xiao-hong;CHEN Hong-xing;WANG Zhi-jun;FANG Wei-ming

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