Liquor-Making 2007 Issue 2 An Research of Composide and Nutritious Wine

An Research of Composide and Nutritious Wine
LV Wei-min

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

Isolation and Identification of Haze-Active Protein in Beer
WANG Jian;WANG De-liang;ZHANG Li-ye;JIA Juan

..............page:106-108

Mechanism of Chinese Liquor Aroma Substance Formation and Regulation of Brewing Technology
ZHUANG Ming-yang

..............page:109-113

ren gong jiao ni de pei yang yu shi yong
li an ling

..............page:114-115

niang jiu xing ye de fa zhan ying li zu zai diao zheng jie gou yu ke ji chuang xin shang zhuan fang guo ji shi pin gong ye lian he jian niang jiu zhuan ye wei yuan hui fu zhu ren fu guo cheng
wang li ping

..............page:116-118

tan yin jiu
zhang feng guo

..............page:118-119

Stories of Champagne
LI Zhong-dong

..............page:120-121

Yuan Mei's Manner of Alcoholic Beverage Drinking
QI Yun-dong

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

Determination of Synthetic Yellow Pigments in Liquor
LI Zhen-lin;LIU Meng-yang;SUN Hui

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

Automatic Statistic Reports of Beer Product Management
ZHANG Fang-bo

..............page:102-103

Development of fermentable alga alcohol
ZHAO Jun;LIU Yue-hua

..............page:101-102

Shallow Talk About the Wine Packs of the Examination of the Article With the Paper
DU Qiu-ping

..............page:98-100

Development of Chinese Date Fruit Wine
CHEN Yan;DU Kun

..............page:97-98

Discussion on Influencing Factors of Beer Foam
MU Yu-yan

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

Research and Application of Microcapsule Technology in Beer Production Industry
LI Jian-fei;WA NG De-liang;FU Li;YANG Jing

..............page:93-95

Study on the Determination of H2S Produced by Saccharomyces cerevisiae
DING Shu-mei;CHEN Ye-fu;XIAO Dong-guang;SHEN Nan;GU Xiang-chun

..............page:90-92

Study on Beer Foam-positive Z4 Protein Extraction-parameter and the Relation With Form Stability
JIA Juan;WANG De-liang;WANG Jian;FU Li

..............page:87-89

Aroma Composition of Wine Studied by Different Extraction Methods
ZHANG Jun-xiang;FENG Chang-gen;LI Hua

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

Highland Barley Nourishment the Type Ferment the Beverage Wine to Experiment With the Research
ZHAO Sheng-yuan

..............page:68-69

The Non-bio-stability Research of Persimmon Wine
YU Lei-juan;LV Ying-hui;SHI Xiao-hua;CHEN Jin-bo;LI Jing-long

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

Processing Technique of Kiwi Wine
GAN Pu-bing;ZHENG Yong-zheng;SHUAI Gui-lan;ZHOU Yi-fen;ZHAO Guan-gao

..............page:64-66

Research on Enzymatic Kinetics of a-amylase During Saccharifying Process
zhang chi song ; yuan yong jun ; wang jian

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

Analysis of Technological Parameters Optimization of Luzhou-flavor Liquor
LU Wen-long

..............page:39-40

Study on the Cultivation of Sauce's Seed Culture Medium With Daqu Distiller's Grain
LU Bu-shi;LI Xin-she;WANG Fang-yin;ZHANG Fei

..............page:41-43

Development of Collective Edition of Si-Te Liquor
LI Guo-gen;HUANG Jian-yong;XIONG Wen-bo

..............page:43-44

Primary Thought About Organoleptic Analysis Method of Edible Alcohol
WANG Chang-nan

..............page:45-47

A Teaching Practice on the Research-based Study In the Courses of Brewing Technology
YANG You-hui;ZHU Xin-gui

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

Studies on the Influence of Molasses on Yeast Quality
LIAO Xiang-ping;LI Xi-yuan

..............page:49-51

Study on Screening and Characteristics of Thermotolerant Yeast
liu chang ; wang tao ; shi cui fang

..............page:52-54

Study of Cyclic Fermentation Process of Water-saving
ZHAO Zi-hua;LIU Chang-li;HE Da-han

..............page:55-57

The Selecting of Agglutinating Nature Yeast on Alcohol Fermentation
LIU Yue-hua;ZHOU Guang-qi

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

Contrastive Research Between Fermentation in Swing Bed and Incubator With Immobilized Yeast
WANG Jian;YUAN Yong-jun;ZHANG Chi-song

..............page:61-63

Alcoholic Beverage Drinking Culture Around World
DONG Shou-cong

..............page:122-123

Art of Alcoholic Beverage Drinking
SI Hai

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

Chinese Wine in Paris Exhibition Halt
WANG Guo-liang

..............page:124-124

xiao xi

..............page:4,12

Research on Blending of Medium-low Grade Liquor Using Yellow Serofluid
LI Jin-feng

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

The Development in Chinese Liquor Analysis
WANG Di-qiang;YAN La-mei

..............page:28-32

Research and Application of Functional Nutrient Solution for Fragrance Producing Microbial
MU Wen-bin;TANG You-hong

..............page:26-28

Report on Application of Distiller's Spent Grains to Reduce Production Cost
zhang zhan he ; sun jian ping ; liu li xia

..............page:24-25

Application of Rhizopus Chinesis in New Style Liquor
CUI Ru-sheng;XU Yan

..............page:16-24

Relationship Between Brewing Technology and Product's Style and Quality
CUI Li

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

Effects of Real Attenuation on the Brewing of 7°P Beer
ZHANG Kai-li;WANG Ni-ya;DU Jin-hua;Du Lian-xiang

..............page:84-86

Screening of the Medium Flocculablity By Laser-LiCl Cooperative Mutagenesis
WU Ying-min;WANG De-liang;ZHANG Yan-qing;DENG Li;WANG Fang

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

Biochemical Characteristics of Shaoxing Yellow Rice Wine Brewing Process
MAO Qing-zhong;XUAN Xian-yao;LU Rui-gang

..............page:78-81

Simple Analysis of Amino Acids in Shaoxing Rice Wine
WEI Tao-ying

..............page:76-77

Factors and Solutions of Fermented Fruit Wine Quality
LIU Jian-hua;GUO Yi-ru

..............page:74-75

Effects of Sulfur Dioxide on Megranate Wine Brewing
WU Lian-jun;YU Ling;DU Jin-hua

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

The Value of Brewing Art of Shaoxing Rice Wine and Thoughts on its Social Reality
YANG Guo-jun;YANG Bai-rong

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

Recombination of Shuijingfang Stirs Pattern of Chinese Liquor Industry
WU Yong-yi

..............page:8-9

Flavor and Flavor Styles of Liquor
LI Wei-qing

..............page:5-7

Discussion on Organoleptic Flavor of Luzhou-flavor Liquor
ZENG Zu-xun

..............page:3-4

Trial and Demonstration Researches on Sorghum Production Using Maotai Liquor Spent Grains as Bioactive Organic Fertilizer
fan guang xian ; cui tong zuo ; lei yuan chun

..............page:34-35

Famous Chinese Liquor Specialist:TAN Cong-yao

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

Famous Chinese Liquor Specialist:HONG Yong-kai

..............page:1