Liquor-Making 2012 Issue 3 Research on Flavor Substances About Incense of Grains.Cellar and distiller＇s Grains of Multiple-grains Luzhou-flavor Liquor Produced by Microorganisms

Research on Flavor Substances About Incense of Grains.Cellar and distiller＇s Grains of Multiple-grains Luzhou-flavor Liquor Produced by Microorganisms
zhang yi zheng ; yin chang shu ; liu bo ; chen da li ; yue ming sheng

..............page:41-44

qian tan ji xie hua jian zao jiao chi de fang fa
zhu yun xian ; wang jin liang ; liu nian bo ; feng zhen ; wang xi ji

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

Reseach of LyciumchinenseMill——Hydnum Erinaceus Wine Technology
zou dong hui ; guo hong wen

..............page:83-85

Liquor Produced by New Technology Using Lees and Serofluid Abandoned in Double Bottom Fermentation as Raw Material
liu jia xing

..............page:53-55

Discussion on the Combination of Fen Flavor Liquor With Sesame Flavor Liquor
li xiao juan

..............page:16-18

Current Practice and Future Trends of Key Aroma Compounds in Chinese Soy Sauce Aroma Type Liquor
fan wen lai ; xu yan

..............page:8-16

The Change and Import of the Malt Lundin Fraction in Production
zhong wen bo ; meng yan li ; liu chuan ling ; ma qing bin

..............page:61-64

re lie zhu he shen zuo fang jin pei zuo xian sheng ba shi hua dan ji cong shi bai jiu shi ye liu shi zhou nian

..............page:I0001-I0001

zhong guo jiu ye cheng chang shi shang de li cheng bei zhong guo niang jiu gong ye xie hui di si jie li shi hui di wu ci kuo da hui yi sheng li zhao kai
zhao zuo

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

Research on New Health Liquor
gao shuang ; ma rong shan

..............page:95-97

Determination of Ginsenoside in Health Foods
ren xiao hu ; rao zuo le ; shi lu lu ; chen mao bin

..............page:65-67

Improvement of Yeast Flocculation and Stabilization of Beer Quality
dong li juan

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

zhong guo bai jiu zhong qing nian zhuan jia xu zi jing

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

Investigation of Correlation Between Coliform Bacteria MPN and CFU Counting Methods
sun hui ; li tian tian

..............page:93-94

Study on the Technology of Chinese Sake Making
yuan zhen yu ; zhang shu tian ; wang bing qin ; zou hai zuo

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

Isolation and Identification of Bacteria in Maotai Flavor Koji
li wei

..............page:37-40

Review of the Issues on Ethanol Fermentation in China
duan gang ; xu hong xian ; qian ying

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

geng ming liang ge zi yi yi da bu tong zhong guo niang jiu gong ye xie hui zheng shi geng ming wei zhong guo jiu ye xie hui
zhao zuo

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

Investigation of the Discriminatory Effect in Gas Chromatography
li an jun ; liu guo ying ; tang you hong ; wang lu ; sun da chun

..............page:32-35

he bing zhong guo jiu hua hong shan jiu zu liao ning san gou jiu wen hua zhi san san gou jiu ming zi tan zhen lin fu zong li de san gou jing yan
he bing

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

zhong guo huang jiu zhong an ji jia suan yi zuo zhong duan ji cheng kong zhi ji shu xiang mu ji shu jian ding hui zai shao xing zhao kai

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

2012 nian di qi jie guo ji jiu wen hua xue shu yan tao hui lun wen zheng ji fang an

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

Discussion on System of Liquor Sensory Evaluation
zhang feng guo

..............page:100-104

Iscussion on Remodeling of Yantai Wine Culture
liu shi song

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

zhong guo bai jiu zhi ming zhuan jia zhang zhi min

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

Discussion on the Technological Characteristics and Developmental Prospect of Maotai Flavor Liquor
shen zuo fang

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

Application of Quality Evaluation Index in Fighting Against Fake Brandy
zeng wan zuo

..............page:74-76

Four Methods for Mildew Formation in Koji of Fen Liquor
liu chang lu ; wei yao cheng ; ren run bin

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

Liao Flavor-characteristics of Liaoyi Liquor
wang gui yu

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

Ecological Advantages of Bacterial Fermentation in the Pool Incense Grains（Grains Years） Enrichment Technology Research
zhu di xiong ; tu xiang yong

..............page:50-52

Uncertainty Analysis of Total Colony Count in Blueberry Wine
jiang zuo ; xue wei

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

Breeding of Aroma-producing Yeast in Koji of Jiangnanchun Liquor
xu zi jing ; tang qing lan ; liu meng hua ; xu zhan cheng

..............page:25-28

shou jie xin jiang niang jiu da shi jie xiao yi li te gu fen gong si xu yong hui liu xin yu rong deng bang shou
zhu lv qin

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

Determination of Metal Element Contents During Different Storage Time in the Pottery Stored Liquor
wang ming hong

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

yi dai zong shi niang ou chi shi yan jiao chi yong chuan cheng ji nian zhou heng gang xian sheng shi shi ba zhou nian
tu xiang yong

..............page:108-109

National Standard GB 23350-2009 and Liquor Excessive Packaging
jiang xian gui ; zhao yun cai

..............page:79-81

Brewed Chinese Rice Wine With Rice Study on The Performance Performance
mao qing zhong ; yu guan song

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

he bing zhong guo jiu hua jie mi ji lin sheng bai jiu wen hua zhi san qing dai na wei ji lin jiang jun gei yu shu qian jiu shou guo zuo
he bing

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

Situation and Measures of Liquor Production Enterprises Sewage Treatment
he hui zhao

..............page:77-78

2012 nian di ba jie guo ji jiu wen hua xue shu yan tao hui hui yi tong zhi

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

Effects of Two Preparation Processes on Hawthorn Wine Quality and Oxidation Resistance
hu ji tai ; du jin hua ; he gui fen

..............page:45-50

Reuse of Enzymatic Hydrolyzed Waste Liquid of Corn Based Ethanol Fermentation
wang dan zuo

..............page:91-92

Research Progress of the Main Flavor Substances in Maotai-flavor
li xi ; fang shang ling ; liu chao ; li rui li ; chen mao bin

..............page:19-23

Investigation of the Flavor Substances in Koji of Kozi Liquor
chen lu lu

..............page:29-31

hu xin he zuo gong dan ze ren he xie fa zhan

..............page:109-110