Liquor-Making Science & Technology 2011 Issue 7 Evaluation and Appreciation of Tea-flavor Meijiao Liquor

Evaluation and Appreciation of Tea-flavor Meijiao Liquor
WEI Jiqiang;CHEN Xi;FU Liye;ZHOU Jianli;LOU Yong

..............page:74-75

Application of Gas Chromatographic Fingerprint Spectrum in Identifying True and False Cognac Brandy
ZHU Meishi;WU Jingming;ZENG Wanxian

..............page:68-69,71

Study on Sporulation and Haploid Separation of Pachysolen tannophilus
WU Renzhi;CHEN Dong;ZHANG Shuilong;HUANG Ribo

..............page:20-22,26

A Wireless Temperature-measuring Device Based on ZigBee Wireless Transmission Technology for Monitoring the Change of Fermentation Temperature in Pits
ZHAO Dianchen;ZHAI Shun;WANG Weihong;DONG Fuxin;MA Liansong;ZHANG Yanfeng

..............page:60-63

The Unique Features of Grape and Grape Wine in Yunnan
MA Chunhua;SHAO Jianhui;CAI Jianlin;YAO Yuan;WANG Hua

..............page:123-125

Characteristics of Trehalose Synthase from Permeablized Pseudomonas putida Cells and Its Enzymatic Reaction Process
XU Ruyi;MA Chunling;WANG Tengfei;LI Piwu;WANG Ruiming

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

Development of Four-roller Breaker for Caky Starter in Distilleries
FU Jie;CUI Yong;LUO Gang;WANG Ying

..............page:27-28

Analysis of Main Flavoring Components of Yellow Rice Wine of Different Age by Static Headspace-Gas Chromatography
YAN Dongxia;GAO Hongbo

..............page:114-117,120

Determination of Higher Alcohols Content in Yellow Rice Wine by Spectrophotometry
DU Wei;LIN Ling;ZHANG Xingya;JIANG Yujian

..............page:105-107

The Discovery & Verification of the Production Pathway of Tetramethylpyrazine (TTMP) in Chiese Liquor
XU Yan;WU Qun;FAN Wenlai;ZHU Bingfeng

..............page:37-40

Contaction of the Soil Structure in Moutai Town and the Production of Moutai Liquor
LIU Sheng;TAN Hong

..............page:64-67

Research on Terpenoids in Dongjiu
HU Guangyuan;FAN Wenlai;XU Yan;JIA Qiaoyan;RAN Xiaohong

..............page:29-33

xin xi dong tai

..............page:33,40,46,50,75,78,82,97,101,125

Investigation on Bioactive Components in Yellow Rice Wine
WANG Jialin;ZHANG Ying;YU Qinfeng

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

Design of Hydraulic System of Multipoints Pressing Machine
ZHANG Jing;PENG Yutao

..............page:70-71

Regulating Roles of Organic Acids in the Production Process of Maotai-flavor Liquor
YUN Min;ZHOU Hongkai

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

Determination of the Colority of Fermented Grains by UV Visible Spectrophotometry
FU Xun;LIU Xingping;AO Zonghua;ZHANG Suyi;LIU Xiaogang;HAN Guang;SHAO Xiaohu;ZHANG Yudong;HAO Jianyu

..............page:108-111

Study on the Styles & the Characteristics of Mejiao Liquor
CHEN Liping;LOU Yong;ZHOU Jianli

..............page:55-56

Analysis of the Physiological Characteristics and the Metabolites of A Pichia Membranifacien Strain
YAO Cuiping;WANG Heyu;LIN Lin;LIU Xuan;WANG Li

..............page:57-59

Study on Wine-making Characteristics of Kyoho Grape with Two-harvest Per Year in Guangxi
HUANG Jiangliu;LI Yangrui;BAI Xianjin;DENG Guofu;HUANG Honghui;ZHOU Xisheng

..............page:34-36

Research Progress of the Storage of Organic Grains
YUAN Rui;AO Zonghua;LIN Tianxue;SHEN Caihong;SHAN Xiaohu;HUANG Zhiguo;LIU Xiangyang

..............page:92-94

Research on the Determination of Antioxidation Activity of Polyphenols in Grape Wine
SHI Hongmei;DING Yan;SUN Yuxia;WANG Hengzhen

..............page:95-97

Comprehensive Evaluation of Grape Wine Tourism Resources at the Eastern Foothills of Helan Mountain in Ningxia
JIANG Zhiguo;ZHANG Chunzhi

..............page:126-128,135

Study on the Fermentation Conditions of Xinjiang Saimaiti Apricot Wine
FU Li;ZHOU Xiaoming;YAN Wemnei;MA Guofang

..............page:88-91

Effects of Mycelia Morphology on ε-Poly-L-lysine Production by Streptomyces diastatochromogenes CGMCC3145
WANG Guoliang;JIA Shiru;CHEN Liye;SONG Shuai;GUO Fengzhu

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

Study on the Physiochemical Properties of Pit Mud from Jiannanchuan Pit & the Change Trend of Its Mineral Elements
TAO Yong;XU Zhancheng;LIU Menghuan;FAN Kequan;LI Daping

..............page:51-54

Technical Design of White Grape Wine with Annual Yield of 5,000 Tons
LI Wei

..............page:83-87

Analysis of Metabolites of Paecilomyces varioti by Solid Fermentation
YANG Fan;LIN Lin;WANG Heyu;WANG Li;YANG Daiyong;LV Yunhuai;JI Keliang

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

Determination of Metal Elements in Distiller\'s Grains by FAAS
ZHANG Shixian;JIN Qian;ZENG Qihua;LI Li

..............page:112-113

Investigation on the Formation of the Special Styles of Huzhu Highland Barley Wine
ZHAO Shengyu;WANG Fang

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

Technical Standards in the Production of Ice Grape Wine
WANG Ting;MAO Liang;SHI Jiale;ZHAO Long

..............page:79-82

Study on the Preparation of Fuel Alcohol by the Fermentation of Apple Pomace
XIE Jingjing;MA Xingke;DENG Nan;HAN Yuqian

..............page:98-101

Application of HACCP System in the Production of Maotai-flavor Liquor
WANG Chengye

..............page:129-130,135

Noticeable Matters in the Reclaimation, Purification, and Refinement of Carbon Dioxide in Breweries
ZHOU Jianhua

..............page:102-104,107

The Beauty of Maotai Liquor
HAO Jin;WANG Shizuo

..............page:121-122

Effects of Stacking Fermentation on the Formation of Flavoring Components of Maotai-flavor Liquor
YANG Manjiang

..............page:72-73

Textual Research on the Viewpoints of Liquor Originating from Song Dynasty or from Yuan Dynasty
DING Yuling

..............page:118-120