Liquor-Making 2010 Issue 6 he bing zhi long jiang jiu wen hua ( wu ) bei da huang jiu dan sheng yu zhong hua gu wen ming fa xiang di

he bing zhi long jiang jiu wen hua ( wu ) bei da huang jiu dan sheng yu zhong hua gu wen ming fa xiang di
he bing

..............page:92

Study on Maillard Reaction by a Strain of Thermophilic Bacillus
CAO Jing-hua;FANG Shang-ling;CHEN Mao-bin;ZHANG Ming-chun;XIANG Wei

..............page:55-58

Young Chinese Liquor Specialist: WANG Shi-wei

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

Research Progress of the Non-biological Stability of Beer
TIAN Hong-xun;WANG Jia-lin;GE Xiao-ping

..............page:14-17

New Type of Koji Liquor Making
yang hong wen ; zhang jin xing ; pan da jin ; peng bing ; xie guo pai ; cheng shi ; gong xiao ; jia jun quan

..............page:65-66

Famous Chinese Liquor Enterpriser: LIU Shi-xin

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

The Bouquet and Aroma of Monba Nationality Wine Culture
PENG Ying;ZHANG Bai-ping

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

Separation of Monascus Pigments by Column Chromatography and Inhibition Comparison of Isolated Components
XU wei;FAN Zhi-cheng;MA Si-hui

..............page:49-52

The Determination of Acetaldehyde and Fusel Oil of Qingshuang Chinese Rice Wine by Gas Chromatography
Xiaole Xia;Meifang Xia;Hailin Yang;Ling Zhang;Bing Zhang;Wu Wang

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

Application of Cellar Functional Microbes in Luzhou flavor liquor Production
DU Li-quan;RAO Jia-quan;TANG Cong;PU Hao;ZHOU Qiang

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

Research on the Casue of Unique Style of Huangshantou Daqu Liquor(Ⅰ)
ZHU Di-xiong;TU Xiang-yong

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

Research on Taste Customization Liquor
WANG Jin-liang;FENG Zhen;HUANG Lan-xiang;CHEN Zhu-lan

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

Control the Temperature and Time in Koji Making, Stabilize the Biochemical Indexes of Koji Product
ZHANG Ru-zhong;SONG Yi

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

Liquor Quality Optimization by Environmental Factors
ZHANG Jian-hua

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

Analyze the Flocculation of Suspended Matter in the Flavor Liquor
LI Yun-hui;ZHANG Su-yi;ZHOU Jun;LU Zhong-ming;ZHAO Jin-song

..............page:22-25

Present Research Situation of the Esterifying Enzyme in the Production of Liquor
ZENG Ting-ting;ZHANG Zhi-gang

..............page:12-14

The Reason of Low Alcohol Luzhou Flavor Liquor Hydrolysis and its Countermeasures
ZHANG Shu-tian

..............page:25-27

The Study and Development Bacterial Mold Culture for Zhima-flavour Chinese spirits
CAO Jian-quan;LIU Jian-bo;XUE De-feng

..............page:35-38

Determination of Ethyl Carbamate in Rice Wines by Solid-Phase Extraction and Gas Chromatography/Mass Spectrometry
WU Jing-ming;HONG Rui-ze

..............page:67-70

Present Status of Protease Characteristics in Wine Produce Process
CHEN Fei;WU Sheng-wen;ZHANG Zhi-gang

..............page:9-11

Innovation is the Core of Liquor Production Technology
SHEN Yi-fang

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

White Wine Cellar Mud Key Functions of luzhou-flavor Liquor Cultivating the Optimization
YAO Wan-chun;TANG Yu-ming;REN Dao-qun

..............page:18-21

la wa xi yu jiu jing fa jiao
guo song quan

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

Key Technical Factors in Luzhou Flavor Liquor Making(Ⅲ)
li da he ; li guo hong

..............page:86-89

Three Method Theory in Koji Making
HUO Yong-jian

..............page:63-64

Study on Liquor Blending and Quality Evaluation of Intelligent System
LIU Shu-ling;ZHAO De-cai

..............page:78-80

xin xi dong tai

..............page:17,91,96-97

Development of Wine Made From Blueberry
WANG Dan-shu;DONG Xiao-yu

..............page:81-82

Research on the Prevention of Cellar Mud Aging in Liquor Making
ZHANG Fa-sheng;ZHANG Xue-ying

..............page:45-46

Clean Production and Resource Recycling Technology in Brewing
ZHANG Qing-long;ZHANG Bao-nian

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

The Style of Chinese Wine
WANG Hua

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

Traditional Xiangxue Rice Wine Fermentation Process of Change and the Role of Microorganisms Research
CHEN Bao-liang;MAO Qing-zhong

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

Analysis of Aroma Compounds and Nutrients in a New Type of Fermented Chinese Liquor
RAO Jing;ZHOU Jun;ZHOU Wei;YIN Jian-jun;SONG Quan-hou

..............page:38-42

The Optimization of Pomegranate Wine Ferment Conditions
Li Lan;GAO Guang-xi

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

guan yu yin fa 2010 nian zhong guo niang jiu gong ye xie hui bai jiu fen hui ji shu wei yuan hui ( kuo da ) hui yi ji yao de tong zhi

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

Approach of Practical Teaching Reform in Brewing Technology Course
WANG Ying-chen

..............page:70-71