Liquor-Making Science & Technology 2009 Issue 3 Study on the Production of Apple Brandy through Fermentation Coupled with Pervaporation by PDMS Composite Membrane

Study on the Production of Apple Brandy through Fermentation Coupled with Pervaporation by PDMS Composite Membrane
ZHOU Yi-hui;TANG Xiao-yu;YUAN Lin;ZHANG Hong-xiang;CHEN Chun-yan;JIANG Yue;XIAO Ze-yi

..............page:17

Effects of Brewing Process on the Structure of Malt Protein
JIN Pei;LI Lin;LI Bing;LIU Guo-qin;ZHU Yu-Kui;LIAO Jia-ning

..............page:21

Grasping the Opportunities with Full Confidence & Facing of Challenges——Speech at the Seventh Expanding Council Meeting of China Wine-making Industry Association
wang yan cai

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

Study on the Saccharification and the Fermentation of Lignocellulose
TANG Jin-ting;DONG Ling-ling;LI Zhi-jun;Zeng Jing;Gong Da-chun

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

Liquor Branch of China Wine-making Industry Association

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

Summary of the Forth Expanding Council Meeting of Liquor Branch of China Wine-making Industry Association

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

The Seventh Expanding Council Meeting of China Wine-making Industry Association (Forum on Food Safety, Finance and Information) Was lteld in Beijing
xiao yu

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

The Forth Expanding Council Meeting of Liquor Branch of China Wine-making Industry Association Was Held in Beijing
xiao yu

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

Decision on Issuing China Wine Industry Outstanding Contribution Prize to WANG Guo-chun by China Wine-making Industry Association

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

Appraisal Notice on the Sixth "Jiugui Cup" National Excellent Papers on Liquor Production Techniques & Liquor Industry Development and 2008 National Excellent Papers on Science & Technology Development in Beer Industry

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

Notice of 2008 Appraisal Results (the Second Batch) of Wine-making Enterprises Credit Grades

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

Soybean-flavor Liquor Branch of State Liquor Standardized Techniques Committee was Found
feng guo tong

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

The Excavated Han Dynasty Paintings Reflected People's Great Liking for Wine at That Time
ZHANG Wan-yan

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

Application of Immuno affinity Columns-HPLC Method in the Determination of Ochratoxin A Content in Liquor
SUN Lin-chao

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

Analysis and Evaluation on the Quality of Homemade SA-1 Hop
LIU Yu-mei;WANG Li-Ping;GAO Zhi-ming;WANG Jian;LIU Kui-fang

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

Determination of 5-Hydroxymethylfurfural in Yellow Rice Wine by HPLC
CHEN Juan;ZHANG Wen;NI Li

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

Investigation on the Breakage of Waste Beer Barm Cells by Repeated Freezing and Melting
GUO Wei-yun;DU Bing;YUAN Gen-liang;YANG Gong-ming

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

Research Progress in the Application of Cellulase in Fuel Ethanol Industry
JING Chune;ZHAO Xu;CHANG Sijing;XUE Lin-gui

..............page:98

Research on the Degradation of Maize Starch by Double-enzyme Method
ZHANG Jian;YI Hua-feng;ZHANG Kai-cheng;LIN Ting-long

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

Application of Pervaporation in Ethanol Production
CHEN Long-xiang;YOU Tao;ZHANG Qing-wen;HONG Hou-sheng

..............page:91

Application of Energy-saving & Heat-reclaiming Technique in Clean Production of Alcohol
ZHANG Qing-long;ZHANG Bao-nian

..............page:89

Separation of Distiller's Grains and Clear Solution by Ozone Catalytic Oxidation and Membrane Techniques
YU Xiu-rong;GAO Lei;ZHAO Qiu-ying;ZHOU Jin-lai;YANG Zhi-zhong

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

Reflection of the Fermentation Status of Yellow Rice Wine through Trace Indexes
HU Jian;MAO Yang-en;YUAN Jun-chuan;YU Jian-shen

..............page:84

Beer Antioxidant Index-Measurement & Application of TRAP
TIAN Yu-hong;ZHANG Yu-xin;HAO Jun-guang

..............page:82

Study on the Fermentation Conditions of Rhizopus ZM-IO to Produce Lipase
LI Yan;LIAN Yi;CHEN Yi-lun;XU Jing

..............page:79

Analysis of the Difference between Shelf Starter and Ground Starter during the Culture
WU Sheng-wen;ZHANG Zhao-min;ZENG Ting-ting;XIAO Guo-wen

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

Application of Liquid Super Compound Caproic Acid Fungus for the Culture of Manmade Aged Pit Mud
LI Liang-hua;LI Jian-xiu

..............page:74

Study on Reducing the Use Level of Active Carbon in Liquor Turbidity Removal
ZHANG Lei;LI Kai

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

Development of Liquor Blending Techniques in China
LI Da-he;LI Guo-hong

..............page:69

Application of Compound Enzyme in Fuel Ethanol Production by Jerusalem Artichoke Powder Fermentation
LI Jun-jun;TANG Yan-bin;TANG Xiang-hua;DUAN Yong-zhong;XU Bo;HUANG Zun-xi

..............page:65

Research on the Esterification Conditions of Raw Zymin of Esterified Strains of High-temperature Monascus
LIU Yu-chi;GAN Guo-yang;YUN Min;DENG Jie;WU Lian-xiu;MEI Yu-hong;LI Wu-meng

..............page:63

Investigation on the Fermentation Quality of Cabernet Sauvignon Grape in Manasi County in Xinjiang
TANG Hu-li;ZHANG Zhen-wen;GAO Chun-ying

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

Study on the Production of Sparkling Grape Wine by Chardonney Grape
CUI Yan;LU Wen;DANG Hong-jie;LIU Ying

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

Investigation on the Determination Conditions of Trace Formaldehyde Content by Acetylacetone Colorimetry
MA Mei-fan

..............page:54

Investigation on the Effects of Physical Aging on the Microconsituents in Fen-flavor Liquor and the Structure of Liquor Body
HAN Xing-lin;WANG De-liang;WANG Yi-jing;WANG Xu-liang

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

Change of Polymeric Tannin During Dry Red Grape Wine Aging in Oak Barrel
LI Yan;CUI Yan-zhi;SUI Zi-hu

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

Comparison of MLF Effects by Two Kinds of Lactic Acid Bacteria in Dry Red Wine
HUANG Ke

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

Optimization of Starter-making Conditions of Aspergillus Oryza
XIE Shan-ci;YANG Rui

..............page:43

Isolation and Screening of High-alchol-yield Yeast with Strong Tolerance
ZHANG Huai-dong;LIU Zuo-yi;ZHOU Li-hong;YANG Kun;ZHU Guo-sheng;LIU Yong-xiang;WAN Qiang

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

Design of Temperature Control System for Beer Pakistan Antiseptic Machine Based on AT89S52
FAN Jun-qing;ZHANG Bao-zhen

..............page:37

Optimization of Fermentation Medium for Nisin Production by Thick Mash
YAN Guo-dong;JIANG Li-yan;WANG Xiu-li;SUN Ming-bo;WANG Jie;ZHANG Hong-yu;MENG Qing-fan

..............page:33

Metabolic Analysis of the Microbial Community in the Fermented Grains of Luzhou-flavour Liquor
LI Guang-hui;CHENG Tie-yuan;HUANG Zhi-guo;LUO Hui-bo

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

Study on the Isolation Methods of Actinomycetes from Pit Mud
WANG Tao;DU Jiang;CHENG Ze-jun;ZHOU Rui-ping;TIAN Wen;HUANG Xing-hai

..............page:26

Rice Flavor Liquor Branch of State Liquor Standardized Techniques Committee was Found
hu huai ling

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

Notice of Holding Career Quality Certification Training Course (Liquor Techniques Training Course)

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