Liquor-Making 2002 Issue 5 Application of technology of cross - flow filtration in the processing of waste yeast

Application of technology of cross - flow filtration in the processing of waste yeast
ding yun jie ; qi qiao ping

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

Production of fuel alcohol by fermentation of corn straw
lv wei min ; wang yu ; fu guo hong ; ma ming han

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

Study on relativity between furfural content and fragrance style of Chinese liquor
xu han ying

..............page:37-39

Advance in production technology of fuel aleohol
tang shi juan ; fu yong tao

..............page:85-87

Method of removing unuoual matter in filtoation of beer
dong yuan shun ; lv jian liang

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

Application of enzyme preparation in liquor- making industry
geng jian hua ; liu yue hua ; wang fa wen

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

Analysis on precipitation and reduetion in alcoholicity of high - alcoholicity Baijiu
zhang xiao yan

..............page:80-81

Market calls diversity of development in Baijia in dustry
huang shu sheng

..............page:1-2

The progress of the Studies on the Manifacture of Anhydrous Ethanol
liang meng ; zhang jian an ; liu de hua

..............page:3-6

How to meet requirement of market for the techological standard of enterprises
li jian feng

..............page:7-8

Advamce in studies of new type health beer
xu jing juan

..............page:9-10

Brief Introduction of Grape Varieties for White Wine
liu yan lin ; hui zhu mei ; zhang zhen wen

..............page:10-12

Technology on processing and recovery of waste fluid of molasses alcohol
zhou su hua

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

Method of adding mold in Fen- flewour Daqu
cui zhi yong ; ren yao liang ; zuo fu xing

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

Technological report on development of American ginseng beer
zhang shuang ling ; duan min hua ; zhang li qun

..............page:90-91

hua xia mei jiu he chu shi , jin li feng hua " tian hao chen "
xing quan

..............page:2-2

yang he ji tuan yan fa sheng wu mei zuo hua ji shu ying yong yu yuan jiu sheng chan ji huan bao gong zuo
song jie shu

..............page:8-8

quan guo gong ye chan pin sheng chan xu ke zheng shen cha yuan pei xun ban ( di yi qi ) ji jiang kai ban
xiao dan

..............page:8-8

"guang dian ci li hua fan ying ti gao bai lan di zhi liang " ping jia hui zai shan xi yang ling zhao kai
xiao dan

..............page:15-15

"zui zhi ling " you bao xi xun
li bin

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

"bai jiu xiang xing zuo zuo pai ji shu yan tao gao feng hui " ji jiang zhao kai
xiao dan

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

zuo pai gong yi chuang xin cheng guo tong guo guo jia ji xian chang jian ding
pu xuan ang

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

ha er bin long jiang long you xian gong si cheng li
zhao yu pei

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

huan ying ding yue zhong guo niang zao za zhi

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

huan ying ding yue shi pin gong ye ke ji za zhi

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

huan ying ding yue zhong wai pu tao yu pu tao jiu za zhi

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

zhong qing jiu lei zhuan yong tan chang sheng ming

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

guan li : zhong guo qi ye fa zhan de fang xiang !

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

zhuan li jie shao (10 ze )
wang yuan zuo

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

Report on test production of high - concentration brewing
wang yu jie ; xu ming mei ; pan chun wei

..............page:92-93

The Development of Tea Beer
zhang bing yun ; zuo zhi shun

..............page:94-95

The Iinfluence of Thermal-β-glucanase on Malt
li yong xian ; gu guo xian ; yu zhong ; you song bin

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

Study on ultrasonic sensor of on - line determination of concentration of yeast in beer production
yang hai zuo ; lv xia fu ; huang jia ; yang sheng li ; wang wu

..............page:99-100

LIMITATION AND MEASURE OF GLUCOSE OXIDASE DEOXYGENATING METHODS TO IMPROVE FLAVOR STABILITY OF BEER
wang shu qing ; hou jie

..............page:101-103

Reasons of break of main exle in type 815 dryer
liu li jun ; chen shi zhong ; xiao shu li

..............page:104-105

Marketing culture and cultural marketing of Wine
li yan ; mou de hua ; kang ming li ; li qiao ling

..............page:13-15

Great scientist pasteur(五)
yi xiang xuan

..............page:16-17

qian tan za chun you
zhang yue ting ; liu qiong ; wang zuo min

..............page:18-20

Relationship between fermenting condition and yield - quality of Lu zhou - flavour DaQu Bai jiu
li da he ; li guo hong ; li guo lin

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

Study on the Hydrolyzing Enzymes and its determination method from DaQu for Chinese Strong Flavour Liquor Making
fan wen lai ; xu yan ; diao ya qin

..............page:25-31

Technology and flavour of fen - flawour Bai jiu in southen Fu jian and Taiwan province
zhang he zuo

..............page:32-34

Discussion on the rising point of the etyl lactateof Xi feng liguor
meng qin yan

..............page:35-36

Research on the Experimental Influence Factors of Iron Amount in Wine's Determining by National Standards
zhang yu lin ; zheng jian mei ; wei dong mei ; duan chen kai

..............page:39-41

Analysis on the liquor of Russian Vodka by gas chromatography
wu guo feng ; li sheng xian ; zhao hui ; jia shu biao

..............page:42-43

Study on the Fermentation of SCP on the base of the Distiller's Grain
wang yu hong ; ding zhong yang ; zhang ke chang ; liu kun

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

Study on the proliferation cueture of active dry yeast
yao li bing ; shao hong ; zhang wen

..............page:47-48

Analyse of the prevention and factors on no- biological stability of barley- sake
jiao ying chun ; zheng xiao dong

..............page:49-50

Reseqrch On Induction Of Mutation Of Bacterium Producing Urease And Condition
liu ying

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

Primary Research on the Reason of Intoxication after Drinking Yellow Rice - Wine
liu zuo ; wang lin

..............page:54-55

Study on Brewing Art Making Light Beer with High Raw Proportion
fu hui

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

Nutrient valve and special health function of beer
liu jing bo ; lin song yi

..............page:58-60

Effect of adding proteinase on increasing content of amino acid in protein hydrolysate of yeast
liao xian yan ; li qi ; li yong xian ; gu guo xian

..............page:61-62

Technological principle and research progress of corn syrup special for the yeast - nutrient beer
huang sheng quan ; gu guo xian ; lu jian ; zhang jun yan

..............page:62-65

The primary separation and determination of the beer foaming protein
zhang jun yan ; yang ce ; tian ya ping ; gu guo xian

..............page:66-67

Effect of different sample preparation of beer on its determination of concentration
li hui yuan

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

STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION
cheng dian lin

..............page:69-71

Patterns of substrate metabolism used to analyze quyao
xu zhan cheng ; wang jia hui

..............page:72-74

The expanding technique and its application to brewing industry
lu yan ; xu yan ; xu wen zuo ; wang dong ; mu xiao qing

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

jiu zao gan zao she bei de xuan ze yu ying yong
tian bai jian

..............page:106-107

Wine village- a meat pie or a trap?
zhao tong

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

hei long jiang sheng qing gong ke xue yan jiu yuan xin xi zhong xin guan cang niang jiu ti lu (2002-3)

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