Liquor-Making Science & Technology 2014 Issue 5 Working Report on the 9th Expanding Session of the 4th Council of China Alcoholic Drinks Association

Working Report on the 9th Expanding Session of the 4th Council of China Alcoholic Drinks Association
WANG Yancai;

..............page:1-10

Study on the Ester-producing Conditions of Pichia anomala Strains with High-yield of Ethyl Acetate
LI Xiangyang;,WANG Deliang;,WANG Xuliang;,WANG Yijing;

..............page:11-16

Detection of δ18O Water to Discriminate Whole-juice Grape Wine
liu ming ;, meng jian zong ;, tao hong bing ;, wang dao bing ;, wang lei ;, wu zhu ying ;, xiong zheng he ;, zhong qi ding ;

..............page:17-19,24

Determination of the Evaluating Indexes and Their Weights for Pit Mud Quality Evaluation Based on Analytic Hierarchy Process
ao zong hua ;, deng bo ;, hu zhu xing ;, liang ze xin ;, liu qing bin ;, qian zhi wei ;, shen cai hong ;, zhang qiang ;

..............page:20-24

Preparation of Peanut (Arachin conarachin L.) Protein Peptides by Barm Solid Fermentation and Study of Its Antioxidant Activities
bi jie ;, ming qiang qiang ;, sun jie ;, yang qing li ;, yu li na ;, zhang chu shu ;, zhang wei ;, zhu feng ;

..............page:25-30

Analysis of Fungal Community Structure in Qingxiang Daqu Based on ITS Gene Clone Libraries
LUO Huibo;,WANG Caihong;,WANG Yi;,YE Guangbin;,ZHEN Pan;

..............page:31-35

Study on the Production Techniques of Beibinghong Ice Grape Wine
GAO Kaihui;,LI Haisheng;,NAN Hailong;,YANG Dongfang;,YANG Yuping;,ZHOU Yan;

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

A Preliminary Study on the Change Trend of Microbes in Multi-layers Daqu-making in Low-temperature Seasons
GUO Zhi;,MING Hongmei;,SHEN Caiping;,XU Defu;,YAO Xia;,ZHOU Jian;

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

Comparison of the Fermenting Performance of Different Yeasts in the Production of Blueberry & Coix Seed Brandy
HOU Geni;,LI Shuai;,SONG Shanshan;,WU Tianxiang;,ZHOU Jing;,ZOU Xue;

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

Study on Technical Improvement of Distilling Equipments of Nongxiang Liquor
CHEN Bing;,DENG Yahong;,HU Cheng;,LU Bin;,NIE Shengxiang;

..............page:46-49

Study on the Optimum Technical Conditions for the Production of White Starter
LU Hailun;,SUN Ying;,YANG Meng;

..............page:50-52

Study on the Effects of Aroma-producing Yeast on the Flavor of Yellow Rice Wine by Biological Polypeptide Fermentation
CAI Jun;,JIANG Haiyong;

..............page:53-55

Research on the Stability of Anthocyanins in Immersion-type Waxberry Wine
LIU Suchun;,NIE Rong;,WANG Jianxin;

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

A Case Analysis of Wastewater Treatment in Distilleries
CHEN Meng'en;,MING Hongmei;,NI Bin;,YAO Xia;,YU Huan;,ZHOU Jian;,ZHU Lili;

..............page:59-61

Application of Wireless Temperature Measurement Technology Based on the Internet of Things for Drawing the Fermenting Temperature Curve Chart of Nongxiang Liquor by Solid Fermentation (Ⅰ)
HUANG Yongqiang;,XIANG Shuangquan;,ZHANG Zhigang;

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

Application of Compound Antibiotics in the Fermentation of Uncooked Raw Materials
LIU Jinsong;

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

Research on the Storage of Yellow Rice Wine by High-capacity Stainless Steel Tanks
FAN Weiguo;,NIU Jiabang;,PANG Xiangguo;,QIAO Xinjian;,ZHANG Yanmei;

..............page:67-70

Study on the Fermentation Characteristics of Chestnut Flower Wine
SONG Wenjun;,WANG Suying;,ZHANG Jun;,ZHAO Cuijuan;

..............page:71-74

Study on the Structure of Fermented Grains-grabbing Device for Liquor Production
DENG Bin;,HE Yonggang;,KE Jian;,XIE Zhi;,YU Lanying;

..............page:75-78

A Review of the Research on Microflora in Liquor-making by Traditional Solid Fermentation
LI Li;,WANG Haiying;,ZENG Juan;,ZHANG Wenxue;,ZHAO Yingying;

..............page:79-83

Analysis of the Factors Influencing the Flavoring Components of Yellow Rice Wine
CHU Xiaomi;,SHEN Chao;,YING Weimao;

..............page:84-88

Present Situations and Development of Litchi Wine Industry
GUO Qingdong;,HAN Zhen;,XIAO Zhaoyan;

..............page:89-91

Study on the Detection of AFB1 in Sorghum by SPE-HPLC/FLD
chen zuo zuo ;, han xian wen ;, li guo hui ;, lv zhi yuan ;, meng zhen ;, xiao dong guang ;, xiong zheng he ;, zhong qi ding ;

..............page:92-95

Analysis of the Factors Influencing the Detection of Plasticizer in Liquor
WEI Yun;,WU Hongping;,YANG Hongwen;

..............page:96-98

Investigation on the Detection Methods of Sodium Cyclamate in Grape Wine
HU Xujian;,JI Zhe;,OUYANG Yang;,XING Liqing;,ZHANG Baisheng;

..............page:99-101,104

Determination of 6 Kinds of Synthetic Pigments in Compound Wine by HPLC
HU Wenyan;,JIANG Caiyun;,MA Meihua;,WU Xiaohong;

..............page:102-104

The Inheritance of Wine Culture from the Perspective of Palmer's Cultural Linguistics
LI Juan;,XIA Hongzhong;

..............page:105-107,111

Study on Sichuan Liquor Cultural Resources Development Mode Based On Brand Symbol
GENG Ziyang;,ZHANG Li;

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

Rational Cognition of Chinese Liquor-making Industry——The Way to Industrial Value Creation
CUI Fengbao;,PU Lan;,RAN Huasen;

..............page:112-114,118

Evaluation on the Core Competitiveness of Liquor-making Enterprises Based on Fuzzy Analytic Hierarchy Process
DU Lei;,DUAN Shengqiu;,FAN Chuanjiang;,LIU Zishan;,XIAO Xingzheng;

..............page:115-118

Research on Food Industry-oriented Tourism Patterns under the Background of Paying More Attention to Food Safety——A Case Study of Maotai Distillery
CAI Jun;,LI Yi;

..............page:119-122

An Empirical Study of the Relations between Multiple-line Operation and the Operating Performance of Chinese Listed Distilleries and Wineries
LING Zehua;

..............page:123-127

Spillover Effects of Organizational Citizenship Behavior in Enterprise Human Resource Management——Taking Small and Medium-size Distilleries as the Examples
DENG Hong;,FANG Cheng;,XIA Jianhua;

..............page:128-131

Investigation on the Approaches to Promoting the Competitive Advantages of Liquor-making Enterprises Based on Integrated Marketing Communications
XU Nan;

..............page:132-134

xin xi dong tai

..............page:135-141