Liquor-Making 2010 Issue 4 Research of the Characteristics of Xylanase of Wheats

Research of the Characteristics of Xylanase of Wheats
LI Jun;DU Jin-hua;GUO Meng

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

Famous Chinese Liquor Enterpriser:CHEN Ze-jun

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

Young Chinese Liquor Specialist:HOU Xiao-bo

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

Consideration on the Production Technology of Luzhou Flavor Liquor
LIU Min-wan;SHI Qing-li;WANG Li

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

Application and Research of Diatomite in Wine Production
LIU Xiao-mei

..............page:60-61

Study on Technology of Vermouth High Alcoholicity Cutwine
ZHANG Guang-jie;DU Lei

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

The Effect of Yeast on Brewing Quality of Apple Wine
MA Jin-xia;WANG Xiu-ju;ZHU Ji-yi;DU Jin-hua

..............page:66-69

Determination of Steam Explosion of Corn Stalks Liquid Ingredients by High Performance Liquid Chromatography
GUO Yun;CHENG Ke-ke;ZHANG Jian-an;YAO Jun-xue;ZHANG Jun;AO Wen

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

Successful Development of Fish and Wine Xingkai
LI Yan-ping

..............page:19-20

Study on New Brewing Technology of New Nitrogen Beer
QIAN Zhong-hua;YIN Hua;FAN Wei;SHAN Lian-ju;LIANG Qiang;ZHENG Zhou;MIAO Jin-lai

..............page:82-85

Primary Studies on Mellow Luzhou-Flavor Liquor From Northern Anhui
WANG Ming-yue;LIAO Hong-mei

..............page:17-19

Different Varieties of Chinese Rice Wine Production Characteristics of Rice-dip-meter
MAO Qing-zhong;YU Guan-song

..............page:70-73

pu tao jiu gu dong zhong de ren wu zhi si ning gu zai gua tan shang de zhong shi ji jiu nong
guo song quan

..............page:98-99

String Steaming Process in the Autumn Trans-production of Hengshui Laobaigan Wine
BAI Guang-hui

..............page:25-26

Analysis of Liquor Marketing Strategy
DONG Xiao-yu

..............page:23-24

Discussions on the Determination of Fermentation Activity of Luzhou-flavor Koji
WANG Ming-hong

..............page:40-41

Brief Introduction of the Planting Status of Austrian Native Wine Grapes
DING Yan;WANG Xiao-fang

..............page:21-23

The Effect of Liquor Temperature on the Error of Net Content Per Bottle
GUO Gang;ZHANG Zhong-tai;ZHANG Li-ling;CUI Zhao

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

Cooking Methods of Yellow Rice Wine and Chinese Spirit And Materials Quality Liquor by Burning
CHEN Pei-ren;WANG You-chong;WANG Lin-qiu

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

Determination of Eight Organic Acids in Wine By High Performance Liquid Chromotograph
MA Li-yan;LI Li;SUN Ai-dong;LI Ling-ming

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

Structural Adjustment,Profit Enhancement and Speeding up the Development of Beer Industry
JI Shu-tai

..............page:11-13

Development of Blackberry Beer
MIAO Fang;KANG Jian;WANG De-liang;JIANG Wei;LI Jian-fei

..............page:91-93

jiang xiang bei da cang xian gei mao zhu xi
he bing

..............page:99

Theoretical Basis and Suggestion of Creating the Golden Triangle of the Chinese Liquor in Sichuan Province
YANG Liu

..............page:94-97

zhong guo niang jiu gong ye xie hui bai jiu fen hui wu nian gong zuo bao gao ( xia )
wang yan cai

..............page:3-5

Investigation on the Principle of Flavour Substance Changes in Different Distillates During Distillation Process of Luzhou-flavor Liquor(I)
LI Xue-si;LI Shao-liang

..............page:27-36

Investigation on the Factors that Affect the Detective Accuracy of Total Ester in Liquor
LIU Rong

..............page:50-51

Study on the Methods of Bioorganic Fertilizer with Cassava Lees Sludge
ZHAO Hua;CHEN Lei

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

Experimental Studies on the Effect of Pasteurized Beer and Draft Beer on the Growth and Development of Drosophila
SUN Mei-lin;SUN Tong-qing;WANG Dong-po;YANG Ye

..............page:74-77

Causations of Yeast Autolysis and Treatments of Avoiding Yeast Autolysis
XU Ya-Jie;JIANG Hai-bo;LU Jia-fu

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

Research on the Improvement of Koji Fermentation Ability
MU Wen-bin

..............page:47-50

Calculator Technology the Application in Controlling The Liquor Quality
HAI Chao

..............page:88-90

xin xi dong tai

..............page:10,77,81,90,100

Key Factors in Luzhou-flavor Liquor Production Technology(Ⅰ)
LI Da-he;LI Guo-hong

..............page:5-10

Discussion on the Effect of Temperature on the Formation of Juhuaxin Koji
CHEN Ying

..............page:37-38

Talking About the Typical Style of Niulanshan Erguotao
LI Gui-hai

..............page:38-39

Fusion Technology of Luzhou-flavor Liquor
GAO Feng

..............page:13-16