Liquor-Making Science & Technology 2007 Issue 8 Drinking Low-alcohol Liquor for Your Health

Drinking Low-alcohol Liquor for Your Health
ZHOU Ya-hui;LI Xiao-juan

..............page:119-119,121

Analysis of the Reasons of the Turbidity in Low-alcohol Liquor
GUO Fu-xiang;WANG Jin-liang;FENG Chun-hong;LI Jian-min

..............page:120-121

Investigation on the Problems in the Production of Low-alcohol Liquor
SHEN Zu-zhi

..............page:122-124

Investigation on the Hydrolysis Mechanism of Low-alcohol Liquor in Shelf Period & the Design of Relative Technical Apparatus
LI Jian-dong

..............page:125-126

Development and Innovation of Low-alcohol Liquor
ZHANG Shu-tian

..............page:116-118

Jiahu Culture & the Blending of Jiahu Liquor
WANG Yong-liang

..............page:114-115

Study on & Outlook for the Production Techniques of Low-alcohol Maotai-flavor Langjiu Liquor
CHENG Wei;SHEN Yi;ZHUO Yu-chong;YANG Xiu-qi

..............page:88-92

Comparison of the Production of Liquor from Uncooked and Cooked Corn
WANG Peng-yin;GUO Xue-wu;HUANG Yuan;XIAO Dong-guang

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

Study on the Fermenting Conditions of High-yield Alcohol Yeast Strain Co-158
ZHU Hui-xia;SUN Jin-xu;WANG Min;ZHANG Wei;LI CHANG Wen

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

Effects of ATP Synthase of Mitochondrion on the Synthesis of Glutathione in Saccharomyce Cerevisiae
LI Li;CHEN Qing-fu;ZENG Kun;XI Ling-yong;WANG Hua-fang

..............page:24-28

Response Surface Methodology to Optimize Ethanol Fermentation from Canna edulis Ker
ZHU Zuo-hua;ZHANG Hai-yan;WU Tian-xiang;ZHANG Da-wei;ZHANG Xu-lan

..............page:29-32

Study on HPLC Fingerprint to Judge the Quality of Shenrong Health Wine
WEI Xin-jun;NIU Zai-gong;ZHANG Hao;YANG Zhang-qing;ZHANG Yong-sheng

..............page:33-35

Solid Ethanol Fermentation of Sweet Sorghum Stalk
WANG Feng;LIU Chun-zhao

..............page:36-39

Investigation on Healthcare Functions of Xinjiang Mulberry Fruit Wine & Analysis of Its Nutritional Compositions
MAIMAITI Yi-ming;LIU Nian;YIN Yu-ping;LIU Yan-lin;WU Li-li

..............page:40-41,44

Screening & Application of Lactobacilli in Yellow Water (Ⅰ)
LUO Hui-bo;CAO Lun;LUO Ke-di;ZHANG Lei

..............page:42-44

Browning Reaction and Maotai-fiavor Liquor(Ⅱ)
CUI Li

..............page:45-50

Application of RFID in Preventing-fake of Alcoholic Drinks
HUANG Qiang;GUO Kun-liang;CAO Wen-tao;HUANG Yong-guang;YANG Ping

..............page:51-53,55

Technical Innovation of Leihua Distilled Liquor
ZHANG Zheng-hua;GONG Chuan-guo;HU Kai-ming;YU Dao-hua

..............page:54-55

Control of the Production Techniques of Luzhou-flavor Daqu in Summer
REN Fei;ZHOU Hong-hai;HAN Zhen-qiong

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

Application of Heat Pipe Technique in Alcohol Fermentation Production
LI Chong;HONG Hou-sheng

..............page:59-62

Investigation on the Use of Yellow Water in Aged Pits to Improve the Quality of Taishan Tequ Liquor
SUN Ming-min;SHI Lei;CHEN rui

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

Evaluation of the Uncertainty during the Measurement of Total Acids Content in Liquor
XIE Yi-hui

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

Present Status & the Innovation of Low-alcohol Liquor Production Techniques
ZHUANG Ming-yang

..............page:68-70,75

Study on Anti-freezing Techniques of Yanghe Low-alcohol Liquor
ZHAO Guo-gan

..............page:71-75

Study on the Stability of Low-alcohol Liquors in Shelf Life
SHEN Cai-hong;ZHANG Su-yi;LU Zhong-ming;LIN Tian-xue

..............page:76-77

Study on the Production Techniques of Low-alcohol Liquor
LI Shao-liang;LI Xue-si

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

The Production of Yangshao Low-alcohol Liquor & Its Quality and Styles
LIU Jian-li;GUO Fu-xiang;HAN Su-na

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

Experience in the Development of Low-alcohol Liquor
ZHANG Feng-guo

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

Study on the Techniques to Keep Stable Quality of Luzhou-flavor Liquor
WANG Hao

..............page:86-87

Quality Brut Liquor Is the Key to Produce Low-alcohol Luzhou-flavor Liquor
HU Jian-hua

..............page:127-129

Problems in the Production of Low-alcohol Luzhou-flavor Liquor
WANG Xian;DING Lin;WANG Hong-mei

..............page:130-131,133

Application of Decolorizing Carbon to Recover the Original Color of Liquor from Yellow
XIE Ren-zhi;CHENG Gang;LI Qun-ying;YANG Shi-jun

..............page:132-133

Reasons & Prevention Measures of Easy Hydrolysis of Esters in Low-alcohol Luzhou-flavor Liquor
HU Feng-yan

..............page:111-113,115

Blending & Turbidity Removal of Low-alcohol Luzhou-flavor Liquor
ZHANG Ji-ying;ZHANG Qian

..............page:109-110

Investigation on Some Problems on Low-alcohol Luzhou-flavor Liquor
WANG Feng-li

..............page:105-108

Pore Structure of Active Carbon for Low-alcohol Liquor Production & Its Characteristics & Analysis of Its Surface Chemical Properties
LIN Qian;LUO Xin-bing;YANG Wen-yuan;ZHANG Ju;GAO Yi-qun

..............page:101-104

Analysis of the Serviceability of New Standards of Luzhou-flavor Liquor
XIE Yong-wen;LI Li

..............page:96-100

Application of Gas Chromatography in Analysis of Low-alcohol Liquor
ZHAO shu-quan;HUANG yong-guang;JIANG guo-tuo;WANG xiao-dan

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

Development of Half-dry Papermulberry Peach Fruit Wine
ZHOU Wen-mei;HU Xiao-yu;HUANG Yong-guang;WU Yan-you;CHEN Jian-hua

..............page:134-135

Development of Dry Winter Date Fermenting Wine
YANG Qi-xian

..............page:136-137,143

Research Advance in Protein Haze in Bottled Grape Wine
ZHAO Wen-ying;LI Hua

..............page:138-141

Study on the Production of Organic Fertilizer by Waste Distiller's Grains
WANG Hai-yan;WANG Teng-fei;WANG Rui-ming

..............page:142-143

Study on Geotrichum candidium link Cultured by Daqu Distiller's Grains to Produce Se-enriched Feed Protein
LI Xin-she;LU Bu-shi;LI Xiao-wu

..............page:144-145,149

Determination Conditions of β-Glucosidase Activity in Chardonnay Berries
Li Hua;Gao Li

..............page:146-149

Determination of Hydroxyl Radical in Fenton Reaction by Azocarmine B Spectrophotometry & Its Application
YANG Ming-hui;WANG Ying-zhen;CAO Qiu-e;DING Zhong-tao

..............page:150-152

Qualitative Identification of the Synthetic Pigment in Claret
TANG Yong-fang

..............page:153-154

Study on the Typicality of Chinese Liquor and Whiskey
LAI Deng-yi;FAN Wei

..............page:155-157

Zajiu Liquor-the Soul of Tujia Nationality Wine Culture
PENG Ying

..............page:158-160

Characteristic Techniques & Environmental Factors of "Yanghe Blue Classic" Liquor & the Relations of Its Microconstituents and People's Health
CHEN Xiang;WANG Ya-qing

..............page:161-164,167

Recommendations on the Standardization of Age Liquor Product
ZENG Zu-xun

..............page:87

Bitterness in Liquor
WANG Hua-bin

..............page:165-167

MARKET TRENDS

..............page:67,80,85,108,154

CONFERENCES·NEWS

..............page:20,32,35,50,62,64,75,85,157,160