1002-8110
2001 Issue 3
shi yong jun xi lie jiu de ying yang yu yao yong jia zhi
wang man yu ; wang fu qing ; na long zhu
wang man yu ; wang fu qing ; na long zhu
..............page:73-74
Production of 8° Juhua beer by dilution method
zhang shuang ling ; qian zhong hua ; dan lian ju ; yin yan
zhang shuang ling ; qian zhong hua ; dan lian ju ; yin yan
..............page:75-77
The development of medlar & Chinese date nutrition beer
dong xiao lei ; zhang wen jie ; nie cong
dong xiao lei ; zhang wen jie ; nie cong
..............page:78-79
Production of 8° Juhua beer by dilution method
song bai ; du chang chun ; jiang shu xue
song bai ; du chang chun ; jiang shu xue
..............page:80
di du bao jian xing huang jiu de yan zhi kai fa
yang guo jun
yang guo jun
..............page:81-82
A new method for ageing of Baijiu
chen chao zuo ; zhang ling
chen chao zuo ; zhang ling
..............page:72-72
ying yong dnp zhu yu pega zhu xiang jie he dui nong xiang bai jiu gu jia cheng fen de se pu fen xi
he qing shan ; zhang yu shen ; chen xiao
he qing shan ; zhang yu shen ; chen xiao
..............page:70-71
Application technique on decolorization of Baijiu and reducing its content of solid matter
bao bai shun
bao bai shun
..............page:68-69
bai jiu gu ye fu he fa jiao mo shi yan jiu
liu xing ping
liu xing ping
..............page:65-67
Influence of free amino- acid on the flavor of red wine in ageing stage
yue jun bo ; yang dong song ; jia
yue jun bo ; yang dong song ; jia
..............page:83-84
qiang hua zuo pi jiu zhong zuo de han liang ce ding
zhao yun cai ; liang jin zhong ; chen cheng ; wang yu ; wang jian hua
zhao yun cai ; liang jin zhong ; chen cheng ; wang yu ; wang jian hua
..............page:89-89
The Design and Application for the Automatic Control System of Adding Silicagel in Beer
zuo xing guang ; qiu shu bo
zuo xing guang ; qiu shu bo
..............page:90-91
Brewing with pure raw wheat
meng zhao lei ; ma mei fan
meng zhao lei ; ma mei fan
..............page:92-93
..............page:94-96
yong xiao suan nie zuo ji ti gai jin ji shi mo lu yuan zi xi shou fa zhi jie ce ding bai jiu zhong de qian
qi guo sheng ; yao zhen kui
qi guo sheng ; yao zhen kui
..............page:84-84
Leaf of Nelumbo nmcifera Gaertn and ShaoXing Rice Wine
guan you gen ; weng ben de ; shen zi lin
guan you gen ; weng ben de ; shen zi lin
..............page:85-86
yue ye lu jiu de yan zhi
li xia
li xia
..............page:86-86
..............page:87-88
Application study on improving guality and Lowering alcohol content of Baijiu with compound micro - filter diaphragm
zhu jian hong ; he jun ; zhou qi bin ; meng chang zhi
zhu jian hong ; he jun ; zhou qi bin ; meng chang zhi
..............page:63-64
Application of microcomputer control system in brewery
wang qiang ; chen hong li ; wang bin
wang qiang ; chen hong li ; wang bin
..............page:69
Application of pressure filter in practical work
zhao guo jun ; wang hong tao ; guo qian li
zhao guo jun ; wang hong tao ; guo qian li
..............page:62-62
..............page:19-21
Development of quality style of Baijiu
zeng zu xun
zeng zu xun
..............page:21-22
Tendency features and business strategies of Chinese market of Baijiu in the replacement of new and old centuries
wang zhao feng
wang zhao feng
..............page:23-25
Basic effect of biochemistry in fermentation engineering
jing li ; liu yun ; wang shu zhong
jing li ; liu yun ; wang shu zhong
..............page:26-26
ti gao niang jiu qi ye xin xi yuan de su zhi jia qiang niang jiu qi ye xin xi fu wu gong zuo
cui ming
cui ming
..............page:27-29
Summary of technique work on improving the quality of basic liquor(sesame flavor) of Jiujiahong Baijiu
zhao xi yu ; zhang yu zuo ; zhang wei ; zhang zuo
zhao xi yu ; zhang yu zuo ; zhang wei ; zhang zuo
..............page:30-31
bu tong gong yi ji jiu li hua gan guan wei liang cheng fen fen xi bao gao
lv hong ; lv juan ; zhang zuo
lv hong ; lv juan ; zhang zuo
..............page:32-33
Study on raising the ratio of high - class product of Luzhou - flavor Baijiu with estenfication enzyne
shu cheng zhong ; wang zhong ying ; gao chen gang
shu cheng zhong ; wang zhong ying ; gao chen gang
..............page:34-35
Study on the stubility of Luzhou - flavor Daqu Baijiu in selling stage
fan wen lai ; chen xiang ; zhang guang song
fan wen lai ; chen xiang ; zhang guang song
..............page:36-37
31. Colourity of light beer and its coutrol
liu feng hai
liu feng hai
..............page:53-54
Brewing beer of 14 Bx by washed yeast
guan wei min ; chen xi lin ; zhao hong xi
guan wei min ; chen xi lin ; zhao hong xi
..............page:55-55
..............page:56-56
Technological contrast and suggstion of technological improvement on dry and moist transportation system of grains in brewery
wei hong ren ; chang wen sen ; chen shi jing
wei hong ren ; chang wen sen ; chen shi jing
..............page:57-58
qian tan chao yang xp yi 20 xi ping ji de gong yi kong zhi
sun guo qing ; guo lin na ; li dong mei
sun guo qing ; guo lin na ; li dong mei
..............page:59-59
..............page:60-61
..............page:97-98
..............page:99-99
..............page:100-100
..............page:101-102
..............page:102-102
..............page:29
..............page:103
..............page:104
..............page:43
..............page:55
Distilling aroma of alcoholic fermentative material of Lzhou - flavour Dagu Baijiu after delaged fermentation
zhao fu ming
zhao fu ming
..............page:38-38
Influence of acid content on the quality of new - type Baijiu
liu xiao hui ; hao yin zuo
liu xiao hui ; hao yin zuo
..............page:39-39
Several measures on improving guality of soy sauce flavor Baijiu prepared by bran koji
peng jin zhi ; hong jing fei
peng jin zhi ; hong jing fei
..............page:40-41
Discussion on the production technolongy of soy sauce flavor Baijiu by pure strain of microorganism and by natural microorganism
zhu xiu zhen ; zhang wei
zhu xiu zhen ; zhang wei
..............page:42-43
Determination of manganese in Baijiu
huang yan mei ; wan chun huan
huang yan mei ; wan chun huan
..............page:44-46
huo xing gan jiao mu nai tang shi yan yan jiu
liu qiu ling
liu qiu ling
..............page:46-47
EFFECTS OF GERMINATION TEMPERATURE ON QUALITY OF WHEAT MALT
cheng dian lin
cheng dian lin
..............page:48-49
Discussion on the production technolongy of soy sauce flavor Baijiu by pure Controlof microorganism on pure unpasteurized beer
chen huai guo
chen huai guo
..............page:50-51
shi lun xiao mai pi jiu niang zao gong yi
kong xiang yu
kong xiang yu
..............page:51-52