Liquor-Making Science & Technology 2011 Issue 4 Enzymatic Digestion of and Bio-ethanol Production from Corncobs Pretreated with Dilute Sulfuric Acid

Enzymatic Digestion of and Bio-ethanol Production from Corncobs Pretreated with Dilute Sulfuric Acid
LI Yong-lian;ZHANG Kun;ZHAO Su-qing

..............page:17-19

Isolation & Identification of Thermophilic Bacteria from Stacking Fermented Grains
SHI Xiao-ming;ZHONG Yu-ye;XU Yan;XIE Yu-qiu;XIE Xu

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

Study on the Culture Techniques of Manmade Pit Mud in Winter
ZHANG Xian-min;ZHANG Zhi-gang;HE Hui-zhao;WU Jian-guo

..............page:74-75,78

Research on Solid Fermentation of Ganoderma lucidum to Produce Laccase
ZHAO Liang-liang;LI Yan-rong;FU Hong-bing;YE Hong;CHEN Bin

..............page:25-28

Summary of Production Experience of Xiaoqu Liquor
WEN Ming-yun;XIANG Xin

..............page:71-73

Research on Direct Fermentation of Grains for Producing Maotai-flavor Liquor without Accumulation
WANG Gui-jun;SHEN Cai-hong;ZHANG Hong-yuan;AO Zong-hua;ZHAO Xin;LU Zhong-ming;LI Chang-jiang;ZENG Lin;SHI Yuan-Jun

..............page:39-42

Application of Six Sigma Magagement to Improve Liquor Quality
ZHANG Shu-tian;DU Xiu-fang

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

Thought of Mechanized Liquor-making in China
LI Da-he

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

Research on the Production Techniques of Lychee Brandy
KOU ZHAO-min;GUO Zheng-zhong;HUANG Xing-yuan;CAI Guan-ying;Ge Fang;JIANG Min-qiang

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

xin xi dong tai

..............page:38,42,45,52,83,89,94,98,102,111,114,119

Oxygen in the Brewing Process of Wine
XUE Guo-xiao;JIANG Zhong-jun

..............page:76-78

Development of Honey Beer
LU Zhu-feng;LI Jia-you;LI Chao

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

Analysis of Flavoring Composition of Tea-flavor Meijiao Liquor
ZHENG Ju-sheng;CHEN Yong-qian;ZHOU Jian-li;YANG Jing;LUO Ming;LI Duo

..............page:103-105,108

Development Status of and Research Progress in Fuel Alcohol
HE Jun-jun;ZHOU Ru-jin;QIU Song-shan;HUANG Min

..............page:90-94

Effects of Phenols on the Quality of Wine
DING Yan;SHI Hong-mei

..............page:55-59

Investigation on the Practice of Automated Starter-making for Maotai Liquor
CHEN Gui-lin

..............page:65-66

Optimization of HS-SPME to Determine Daqu Flavoring Components
GUO Zhao-yang;GAO Hong-bo;ZHONG Qi-ding;LIU Ming;LI Jing-long;XIONG Zheng-he

..............page:99-102

Establishment of China(Zunyi)Tea & Wine Culture Expo.Center to Advance the Development of Tea Wine-making Industry in Guizhou
DENG Hong-you

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

Research on the Optimization of Activate Carbon Treatment Conditions of Low-alcohol Luzhou-flvor Liquor by Response Surface Methods
CHANG Li-rong;ZHANG Su-yi;ZHAO Jin-song;LV Hui

..............page:49-52

Study on the Change Rules of Seven Factors for Pit Entry and Their Correlations(Ⅳ):Pit Entry Acidity
LAI Deng-yi;XUE Chang-you;PAN Hua-wen

..............page:43-45

Safe,Nutritious and Delicious-Innovative Values Derived from Angel Yeasts
YAO Juan

..............page:95-98

Development of Intelligent Large-scale Liquor Blending System
ZHANG Yu-hang;MENG Qing-cai;LI Ze-xia

..............page:112-114

Application of Near Infrared Spectroscopy in Liquor-making Industry
ZHAO Dong;LIAN Shun-cai;PENG Zhi-yun;LI Yang-hua;NIU Guang-jie;LAN Shi-rong

..............page:60-62

Application of Endomycopsis in the Production of Base Liquor of Niulanshan Liquor
HU Jian-hua;ZHOU Sen;HU Jia-yin

..............page:67-68,73

Investigation on Wastewater Treatment Technology in Luzhou-flavor Liquor Distillery
FENG Jia-wen;HUANG Dan;LIU Yong;ZHANG Yong;XU Xiao-bao;WU Tian-xiang

..............page:115-117

Development and Technical Innovation of Luzhou-Maotai-Flavor Langjiu
YANG Da-jin;JIANG Ying-li;DENG Wan-yu;SHEN Yi;CHEN Wei;YANG Xiu-qi

..............page:53-54,59

Study on Solid Fermentation of Double-style Reflux Liquor
WANG Xu-na;SHEN Cai-hong;LUO Hui-bo;XU De-fu;LU Zhong-ming;AO Zong-hua

..............page:46-48,52

Application of Near-infrared Spectroscopy Technology in the Detection of Beer
Meng De-su

..............page:87-89

Research on the Application of Microbial Technology in the Production of Maotai-flavor Liquor
YANG Tao;LIANG Ming-feng;LI Guo-you;WU Lin-wei;ZHUANG Ming-yang

..............page:20-24,28

Constrast of Fermenting Performance of Three Kinds of Fenjiu Daqu
LI Qi;XIANGLI Jiaxiong

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

Technical Control of Fragrant-aroma Jiugui Liquor in Summer
CHEN Song-qiang;XIANG Zong-fu

..............page:69-70,73

Compound Screening High-yield Pachysolen tannophilus by Use of 96-well Plates and Growth Cycle of Saccharomyces cerevisiae
CAI Wan-hua;DING Shao-peng;YE Rui-fang;GENG Li-yun;NI Lin;SU Yang-cuo

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

Measurement and Analysis of the Content of Total Ployphenols and Proanthocyanidins in Carbernet Sauvignon Dry Red Wine from Yun\'nan and from Other Regions
SHAO Jian-hui;MA Chun-hua;LIANG Xu-qing;DU Li-juan

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

The Production of Tea Wine & the Existed Problems
LIU Su-min;CUI Lei

..............page:118-119