Liquor-Making Science & Technology 2015 Issue 2 Study on Liquor-making Microbes and the Regulation & Control of Their Metabolism Based on Flavor-oriented Technology

Study on Liquor-making Microbes and the Regulation & Control of Their Metabolism Based on Flavor-oriented Technology
XU Yan;

..............page:1-11,16

Effects of LEU1 Gene Deletion on Higher Alcohols Yield of S.cerevisiae
SHI Yu;,CHEN Yefu;,XIAO Dongguang;

..............page:12-16

Liquid Fermentation Characteristics of Baijiu(Liquor) with Mixed Strains of Yeast and Bacillus
XIONG Xiaomao;,LIU Tingting;,YANG Tuanyuan;,MIAO Lihong;,LIU Junchao;

..............page:17-20

Separation of Fruit Aroma-producing Mold Strains from High-temperature Daqu and Study of Its Properties
JIANG Yingli;,ZHUO Yuchong;,NIE Zhengdong;,YANG Xiuqi;,YANG Liu;,LIU Jingwei;,LUO Aimin;

..............page:21-24

yang he gu fen shi ren huo zhong guo bai jiu da shi deng rong yu cheng hao

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

Flavoring Components of Muscat(Planted in Tianjin) Grape Wine
ZHANG Jun;,LIU Jianfu;,ZHANG Fuqing;,WANG Fang;,YIN Jitai;,XIAO Dongguang;

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

di 38 jie shi jie pu tao yu pu tao jiu da hui jiang zai de guo ju xing
zhong guo xin wen wang ;

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

Effects of Different Fermenting Techniques on the Production of Nongxiang Baijiu(liquor) by Spent Grains
LIANG Lijing;,YANG Yan;,SONG Wenjiang;

..............page:29-31

shou jie gui zhou wu zhang ming pian chun ji jiao yi hui xin wen fa bu hui ju xing
huang zuo zuo ;

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

Effects of Different Treatment Methods on the Clarification of Mulberry Wine
WANG Ting;,MAO Liang;,LEI Jing;,HAN Chen;

..............page:32-35

mao tai ji tuan cai wu gong si ye ji xi ren
duo cai gui zhou wang - gui zhou bai jiu wang ;

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

The Change Rules of the Main Flavoring Components during the Fermentation of Hengshui Laobaigan Liquor
ZHU Huixia;,ZHANG Yuhang;,CHENG Zongzhi;,GUO Yawei;,AN Huiling;,WANG Wenjing;,LI Surui;,XIAO Dongguang;,ZHANG Zhimin;

..............page:36-39

Effects of Biogenic Amine in Liquor on Mice's Drunken Behavior and the 5-HT Content in Thier Brains
ZHANG Fengjie;,WANG Deliang;,LI Hong;,XUE Jie;,HAN Dong;,YAN Sujuan;

..............page:40-44

Effects of Phenolic Acids on the Stability of Anthocyanins from Vitis davidii Fo?x. Skin
WEI Yizhi;,DENG Jiehong;,LIU Yonghong;,TIAN Xiaoyan;,WANG Weiqian;

..............page:45-49

Screening and Identification of Thermophilic Bacterial Strain in Jiangxiang Daqu
XIAO Bei;,WANG Xiaodan;,BAN Shidong;,KONG Weibing;,QIU Shuyi;,HU Penggang;

..............page:50-53

dao hua xiang 2015 nian jiu ye xiao shou que bao 60 yi
jia niang wang ;

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

Stabilizing the Quality of Zhimaxiang Baijiu(Liquor) by Functional Strains
SUN Rong;,GAO Yanhua;,XIN Chunhui;,XU Ling;,YUAN Jianguo;

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

2015 nian gui zhou sheng niang jiu gong ye xie hui chang wu li shi ( kuo da ) hui yi zai gui yang zhao kai
huang zuo zuo ;

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

Archaea Communities in Pit Mud of Different Quality
DU Liquan;,LUO Huibo;,HUANG Zhiguo;,GOU Yunling;,HE Xinsheng;,WANG Yuancheng;,RAO Jiaquan;,WANG Xiaogang;,FAN Changming;,TANG Cong;

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

fa guo 2014 nian gan yi bai lan di chu huo jia zhi da 21.27 yi ou yuan
jia niang wang - zhong xin wang ;

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

The Change Rules of Glycerol Content in Beer Brewing
WANG Honghua;,JIANG Aiying;,LIU Zhensheng;

..............page:62-64,68

The Clarifying Effects of Different Clarifier on Purple Sweet Potato Wine
YUAN Jiebin;,ZHAO Dong;,ZHANG Xiaolian;,ZHANG Xingjian;,CUI Xiaoliang;

..............page:65-68

Application of Compound Enzyme in Alcohol Fermentation from Corn
PENG Weilin;,LIU Guofeng;,WANG Ying;,GUO Xuewu;,CHEN Yefu;,XIAO Dongguang;

..............page:69-72,75

Application of Rhizopus oryzae in the Production of Niulanshan Base Liquor
SONG Kewei;,HU Jianhua;,WEI Jinwang;,WANG Yong;,ZHANG Rujin;,ZHOU Sen;,HU Jiayin;

..............page:73-75

2014 nian 1~11 yue quan guo niang jiu xing ye sheng chan yun xing qing kuang
zhong guo jiu ye xie hui ;

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

The Relationship between the Proportion and Reducing Sugar Consumption and Alcohol Yield in the Fermenting Process of Grape Wine
LI Jia;,LI Jiaojiao;,SHI Yunpeng;

..............page:76-77,80

The Development of Roselle & Apple Fruit Wine
SUN Juntao;,XIAO Fugang;,ZHU Xinran;

..............page:78-80

The Effects of Different Treatment Methods of Pomelo Pulp on the Fermentation of Pomelo Wine
DU Changchen;,YU Yuanshan;,XU Yujuan;,CHEN Weidong;,WU Jijun;,XIAO Gengsheng;

..............page:81-84,89

Research Progress in the Pretreatment Methods of Liquor Samples for Pesticide Residue Determination
WANG Juan;,LIU Xingping;,WANG Ming;,AO Zonghua;,LIU Xiaogang;,LIAO Yuan;,XIAO Longquan;,WANG Xiaoqin;

..............page:85-89

bai yun bian jiu ye huo hu bei sheng shou jie wen ming cheng xin shi fan qi ye shu rong
wang xiao bo ;

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

Research Progress in Cordyceps militaris Healthcare Wine
ZHANG Yadong;,KUANG Xiaolin;,SHEN Caihong;,AO Ling;,AO Zonghua;,LUO Ling;

..............page:90-93

Research Progress in Alcohol Production by Zymomonas mobilis
WU Hechuan;,MA Yingying;,ZHANG Suyi;,YANG Jiangang;

..............page:94-99

Cd2+Flow Direction in Cadmium Rice-based Fuel Ethanol and Bio-gas Fermentation
GAO Nan;,WANG Linfeng;,WANG Qi;,LIU Le;,FANG Lixiang;,YAN Deran;,WANG Xiaochen;,YANG Xiaoqing;

..............page:100-102

mao tai ni shi shang yang xiao liang zeng 9.8%
gui zhou bai jiu wang - zun yi ri bao ;

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

Analysis of Volatile Components of Red Raspberry Wine by HS-GC/MS
HAN Zhuo;,WANG Bingsong;,BAO Lijuan;,SUN Hanju;

..............page:103-105

Selection of Extraction Column in Solid Phase Extraction of Ethyl Carbamate
YAN Min;,LV Yu;,HUANG Yunfang;

..............page:106-109

The Measurement of Ethyl Carbamate Content in Alcoholic Beverage in Guangzhou by GC-MS with Internal Standard Method
WANG Hao;,LIU Libin;,HUANG Qiuting;,DING Yi;,PENG Cheng;,LIU Miaofen;,HUANG Huihua;

..............page:110-113

Determination of Caproic Acid and Ethyl Caproate Content Simultaneously in Fermenting Liquid by GC and Double-Internal Standard Method
GUO Tonghang;,CHEN Jianxin;

..............page:114-117

zhong guo jiu ye xie hui bai jiu chan ye diao yan zuo tan hui zai gui yang ju xing
duo cai gui zhou wang - gui zhou bai jiu wang ;

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

Study on Eco Translatology in International Transmission of Sichuan Liquor Culture
TIAN Na;

..............page:118-121

gui zhou xi jiu 2015 nian quan guo jing xiao shang da hui zai zhu ju xing
duo cai gui zhou wang - gui zhou bai jiu wang ;

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

Emotional Transmission of Color in Baijiu(Liquor) Packaging Design
CUI Xiaopei;,ZHENG Manman;

..............page:122-125

hei ma jin sha 2014 nian xiao shou 23.4 yi yuan
tang jiu kuai xun ;

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

Empirical Study of the Development of Liquor Culture-oriented Tourism based on Questionnaire Survey
MENG Bao;,GUO Wulin;,WANG Hongyuan;,YAN Lijuan;,ZHOU Qian;

..............page:126-130

zhong guo qi kan xie hui qi kan min ying fa xing ( ying xiao ) fen hui 2014 nian nian du gong zuo hui yi zai bei jing zhao kai
xiao xiao ;

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

Study on Improving the Feasibility of Marketing Programs for Wineries
SHAN Dan;

..............page:131-132,135

Certification Mark of Chateau Wine and the Development of Wine Industry
YANG Yong;

..............page:133-135

Research on Chinese Young Consumer Preferences' for Baijiu(Liquor) Flavor
LIU Ming;,ZHONG Qiding;,LIU Chuanhe;,XIONG Zhenghe;,TU Kang;,LIU Li;,LU Jianghao;

..............page:136-139

shi yong jiu du huan suan quan shu chu ban fa xing

..............page:139-139

Determinations in the Production of Baijiu(Liquor)(XVⅢ):Preparation of Standard Titrating Solutions and other Reagents
LI Dahe;,WANG Caokai;,LI Guohong;,PENG Kui;

..............page:140-143

jiu lei rong qi zhuan ye fang fu
mu xin jiu lei rong qi zhuan ye fang fu gong si ;

..............page:143-143