Liquor-Making 2005 Issue 3 development of Matrimony vine of White fungus Health wine

development of Matrimony vine of White fungus Health wine
YANG Sheng-ao;TIAN Song-lin

..............page:82-83

Manufacture distillation milk wine with the whey acting as the material
LI Qiang;Gu Li-wen

..............page:84-85

Qualitative and quantitative analysize Daqinglaojiao by GC/MS
ZHANG Hong-bo;LIU Hong-yan

..............page:86-87

Research and Discussion on Vodka
cui shi zhong ; gao gui yao ; zhang guo guang ; han shou jiang ; zhang yong xin ; wang chi

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

Study and Application of the Yellow Water Sodden Distiller's Grauns Technology
cui feng yuan ; zhang rong ; yang chun yan

..............page:78-79

STUDY ON EXTRACTING RNA FROM BREWING YEAST
Zhang Shuai

..............page:66-68

Study and application of Yang He Da Qu's many grain craft parameter
LIN Yang;CUI Feng-yuan;ZHANG Rong

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

Selection and breeding of yeast from watermelon-wine and studies on It's characteristic
LI Lan;XU Gui-fang

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

Application of Pure Water Treated by Reverse Osmosis In Vintage Technique
WANG Hui

..............page:75-77

The research of Tea fungus in the wine of medical care
WU Di

..............page:87-88

Development of Fruit Wine
ZHAO Xiao-ming;Du Kun

..............page:103-104

The Chinese spirits standard, it's label mark, and the influence of all these to the Chinese spirits market condition
LI Hong-xia;WANG Yong-fang;GUO Zong-ze

..............page:105-106

Tradition Operation Method of Luzhou Laojiao Daqu Liquor
li da he ; li guo hong

..............page:107-114

Grasp the Training of Technician, Promote the Product Quality to Improve Steadily
XIAO Dan

..............page:115-116

bai jiu pin ping shi pei xun jiao cai chu ban fa xing

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

xin bian jiu jing gong yi xue chu ban fa xing

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

hui yi xiao xi

..............page:10,19,22,32,34,37,85,94,104,116-124

Expectation of Fuel Alcohol
SUN Dong-fang

..............page:89-90

Analyze trace components of grape wine by Purge and Trap- GCMS
WEI Yun-hui;QI Gang

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

Features of Craft and Style about the Famous Chinese Wine Jiannanchun
xu zhan cheng ; xu zi jing

..............page:1-4

Development of The Sweelfun Wine
lai deng ( huo ze ); fan zuo

..............page:5-6

Application of High-Frequency Electronic Technology in Design of Blending of liquor
ZHANG Pei-fang;Ll Jian-dong

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

Application of Brand Active Carbon
SHEN Qing-chun;Yu-ling;WU Chun-yan;SHAO Xiu-wei

..............page:29-30

Study on Aging of CHI-Xiang Style White Wine with Low-Frequency Ultrasonic
Xiang Ying;QIU Tai-qiu

..............page:30-32

Investigation on the Production Management of Luzhou-flavour Liquor in North
LI Qiang

..............page:33-34

Discussion on the Aged Pit Mud of Artificial Cultivating to Improve Lm Zhou- fragrant wine
feng cui qin ; gu li wen ; li qiang

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

xiang xue jiu de sheng chan gong yi ji zhi liang kong zhi
yang bai rong

..............page:36-37

Membrane Technology Applying to Anhydrous Ethanol
LIU Ji-quan;HU Cun;QIN juan-ni

..............page:38-40

Influence of pretreatment on the production of fuel ethanol by lignocellulose
LIU Yuan-yang;SHEN De-chao;XU Chong

..............page:41-42

Construction of Malic Acid-Reducing Yeast Fusants and Studies On Characterization
shi dong jian ; lin yang ; zhang wei ; zhang ; zhu ya hui

..............page:43-50

Study on the Quality of Ageing Brandy by Ultraviolet Spectrometer
HAO Xian-xiao;CUI Bao-xin;WANG Ben-jun;WANG Xia

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

Manufacturing of Strawberry Wine
LU Xue-gen

..............page:95-96

The technique of brewing and yeast propagating about the miniature beer plants
YU Tong-li;DONG Xiao-lei;ZHOU Guang-tian

..............page:97-99

guan yu pi jiu bao zhuang leng ning shui jie neng gai zao de shi jian fang an
jin bing hao ; yu ling

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

Discussion and Comparison of Fermenting Circumstance Eetween Four Kinds of DAQU of Fen- liquor Uses
li zeng sheng ; ren run bin

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

Study on controlling content of higher alcohols in beer
ZHOU Shi-shui

..............page:51-53

Metabolic Network Analysis to Saccharomyces cerevisiae of the Different Size in the Brewage
ZHAO Peng;NIU Rui-yang;QIAO Chang-sheng;JAI Shi-ru

..............page:54-56

Beer Industry is Being Promoted by Modern Biotechnology
YU You-gui

..............page:57-58

Dynamic Change of Protein During Qingdao Beer Brewing Detected by SDS-PAGE
ZHOU Zhi-juan;HAO Jun-guang;LI Qi;LIU Ya-ping

..............page:59-62

Study and Optimization on the Method for Dimethyl Sulfide Precursor in Malt by Headspace Gas Chromatography
HUANG Yan-jun;LI Hong;WANG Yun-chuan;ZHENG Xi;LUO Huai-min;WU Yong-yang;ZHANG Wu-jiu

..............page:63-66

"chun jing jiu " ni gai zen yang ding wei cai neng zou chu zuo lun de guai quan ?
li bin ; mao sen

..............page:6

Liquor,Will be Confront the Great Crash of the Terminal
YANG Zhi-qin

..............page:7-10

The development briefings of Brazil, American gasohol industry and the apocal ypse to our country
YU Chong;WU Yong-zhi;XIA Hai-hua;QU Xiao-jun

..............page:11-12

Discussion on the Application of Integrated Management System in Liquor- making Enterprises
song jie shu ; qian li hua ; liu hong jie

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

The century yrs of British beer industry
li yan ; xu su bo

..............page:16-19

Six Major Watching Focuses of Chinese Beer Industry in 2005
wu yong yi ; ye wen hai

..............page:20-22

Rename the New Technical Chinese Spirits
shang yi liang ; liu ai hua

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

Brief Introduction of Grape Varieties for Red Wine
HUI Zhu-mei;Hu Yan-lin;ZHANG Zhen-wen

..............page:24-26