Liquor-Making Science & Technology 2009 Issue 12 Schools of Luzhou-flavor Liquor

Schools of Luzhou-flavor Liquor
li wei qing

..............page:112-116

Classic Ideas in Liquor-making and Modern Liquor-making Techniques
wang yuan tai

..............page:106-108

Marketization of the Flavor & the Taste of Sichuan Luzhou-flavor Liquor
zeng zu xun

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

Investigation on the Causations of Precipitate in Healthcare Wine & the Relative Solutions
shen fa zhi

..............page:51-53,57

Optimization of the Fermentation Conditions of Lactarius hatsudake Tanak by Response Surface Methodology
cao wen tao ; yang ping ; zhang jian yu

..............page:23-26

Effects of 60Co-γ gamma-ray Irradiation on the Antioxidant Capacity of Grape Skin Superfine Powder
wang hua ; su ming ; wu ying

..............page:84-86

Analysis and Comparison of the Metabolites Produced by A Strain of Bacillus subtilis by Use of Two Different Mediums
wang he yu ; yang fan ; yao cui ping ; lin lin ; wang li ; lv yun huai ; ji ke liang

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

Optimization of the Preparation Techniques of Wort for Wheat Beer
wang dan ; xiao dong guang ; zhang cui ying ; chen ye fu ; li sheng yuan ; han ning ning

..............page:20-22

Study on the Measurement of the Content of Na+, K+, Mg2+ and Ca2+in Liquor by Ion Chromatography
lu zhong ming ; shen cai hong ; zhang su yi ; yu feng

..............page:35-37

Introduction of the Concept of Maotai-flavor Functional Bacteria to Investigate the Formation of Maotai-flavor
liu yu chi ; jiang ying li ; deng wan yu ; yun min

..............page:47-50

Technical Quality Control & Management in the Production of Luzhou-flavor Liquor
xu zhan cheng

..............page:96-99,103

Quality & Food Safety Control in the Production of Grape Wine
liu wan qiang ; li bao guo

..............page:100-103

Development of Tomato & Greenbean Fruit Wine
liu dian feng ; li ming ze ; wu mo ge ; wu chun zuo ; wang ni ; zhu xue wen

..............page:74-76

CONFERENCES·NEWS

..............page:40,61,64,67,71,76,83,95,105,116

Analysis of Main Sugar in Degradable Solution of Waste Fermented Grains and Straw & Screening of Alcohol-producing Yeast
nong yan yan ; mo kai ; tan li ; zhang wen xue

..............page:41-43,46

Research on & Practice of Saving Water in Corn Alcohol Production
huang zhi zhong ; yang xiao feng

..............page:109-111

Application of CAD in Liquor Production
du xiao wei ; lei zhen he ; di xu long ; wang jun gang ; wang jing

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

Development of Physalis alkekengi L. var. Franchetii & Lycium Barbarrum Liqueur
wang zhi tong ; lin ke ; yu lei ; wen lian kui

..............page:72-73,76

Isolation of Acidic α-amylase-producing Strain and Its Enzymatic Properties
qin yan ; wang qing yan ; lu yan ; yang jian ; huang ri bo

..............page:17-19,22

Development Prospect and Present Status of Healthcare Fruit Wine
pan xun hai ; li zai xin ; xie wan ru ; li hui

..............page:81-83

dao hua xiang da shou bi fa li hu bei shi chang

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

Change in Microflora and the Evolution of Physical and Chemical Factors in Wuliangye Wrapped Starter
zhao dong ; niu guang jie ; peng zhi yun ; chen liang ; yang rong

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

Mutation Breeding of Anti-aging Beer Yeast Strains
zhao huan ying ; chen ye fu ; wang xiao qiong ; qin wei jun ; guo xue wu ; xiao dong guang

..............page:30-34

Investigation on the Use of Food Additives in Liquor-making Industry
zhong fang da

..............page:44-46

Separation of Propionic Acid-producing Bacteria from Site Fermented Grains and Daqu
wu sheng wen ; zeng wei ; huang xiao zuo ; zeng zuo zuo ; xiao mei lan

..............page:58-61

Production Practice of Dust Separation by Straw Air Flotation
li ce ; li hua ; jin li

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

Styles, Characteristics & Technical Points of Baotuquan Sesame-flavor Liquor
huang ye li ; lv xing chen ; yang zheng lu ; li xiu hua

..............page:68-71

Development of New-type Nutritional Diwang Liquor
qian guo you

..............page:77-80

Research on the QSRR of Flavoring Compounds of Chardonnay Dry White Grape Wine
du xi hua ; chen yan ; gao shu yun

..............page:27-29,34

Application of Electron Spin Resonance in the Evaluation of Beer Freshness
tian yu hong ; ji xiu ping ; zhang yu zuo ; hao jun guang

..............page:62-64

Application of Trichosporon cutaneum in the Production of Microbial Oil by Enzymatic Hydrolysis of Distiller\'s Grains
li xin she ; lu bu shi ; zeng hai bo

..............page:87-90,92

Application of Yellow Water in the Blending & Fermentation of New-type Liquor and Xiaoqu Fen-flavor Liquor
liu yong

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