Liquor-Making 2013 Issue 3 bai jiu an quan sheng chan de chu tan xia

bai jiu an quan sheng chan de chu tan xia
yang guan rong ; huang zhi zuo ; yuan yong fei

..............page:39-42

Study on Yeast Community Structure in Daqu of Jinshiyuan Liquor
JI Fang;SUN Ying;ZHOU Wei-jun;ZHANG Xiao-jian;JIN Shao-wu;LIU Chang-bo;SHAO Chun-sheng;CHEN Zhao-fu;WU Jian-feng

..............page:20-22,23

Effects of Metal Ions on the Quality of Baiyunbian Raw Liquor
XIONG Xiao-mao;XIANG Jun;ZHAO Yao

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

Analysis of Tolerance of Eleven Strains of Yeast Isolated from Wild Sea Buckthorn
WEI Li-jie;TIAN Rui-hua;DUAN Kai-hong;Wan Yong-qing;CUI Hong-fei;LI Zhi-yan

..............page:36-38

Application of Phytase in Corn Grain-to- ethanol Fermentation
LI Na;LV Wei-min;ZHAO Shan-shan;XIA Hai-hua

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

Contemplated In The Within Yeast Characteristics And The Chinese Rice Wine Brewing*
MAO Qing-zhong;YU Guan-song

..............page:59-61

Effect of Different Nutrient Salt on Sweet Sorghum Stalks Solid State Fermentation
LIU Xin-Yu;QIAN Shi-Kai;XING Jian-Ling

..............page:62-64

Study on the Biological Flocculants of Alcohol Distillery Residues Wastewater
CHANG Hong-juan;TONG Xiao-fang

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

Research on the Fermentation Technology of Dry White Wine Made From Mulberry
GENG Hong-ling;CHEN Yi-jun

..............page:72-74,75

Identification of Two Strains by Biolog Automated Microbes Identification System
SUN Ying;JI Fang;ZHOU Wei-jun;JIN Shao-wu;ZHANG Xiao-jian;LIU Chang-bo;CHEN Zhao-fu;SHAO Chun-sheng;WU Li-min;WU Jian-feng

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

Preliminary Study on the Physical Properties of Yellow Water Using TA.XT Plus Texture Analyser
ZHAO Dong;NIU Guang-jie;PENG Zhi-yun;Zhao Xu-dong;Yu Jian-zhong;Qu Liang-jing;Chen Yun-hua

..............page:28-29,30

No Mud pit Luzhou Liquor Production
tan guang xun ; li jing ; zhang ming ; xu ling yun ; hu ge ; li zhi bin ; han xian yuan ; xiao bing

..............page:65-68,69

Discussion of the Fermentation Alcohol Wastewater Endmost Treatment Technology
SUN Xing-bin;LU Ying;ZHAO Jia-rui;YU Jun;LU Jian-jie

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

Innovation and Promotion of Multi-grain Brewing Process of Luzhou Flavor Liquor in Northern Area
LIU Zi-hong;LI Xue-si

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

tai bai liu yue cang ji xue

..............page:107-108

Study on the Effect of Ascorbic Acid on Cherry Wine Fermentation Process
YAN Zhen-zhen;XU Cai-rong;ZHU Chuan-he

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

Container Storage to the Influence of Luzhou-flavor Base Liquor Style to Explore
WANG Min;LIU Zhi-yuan;LI Zhi-qiang

..............page:46-49

Reconsideration of Liquor Industry Management of Production Safety
LI Da-he

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

Study on the Deacidification Effcet of Five Resins of Wine*
YIN Yan;YUE Qiang

..............page:56-58,59

Determine and Study on Microorganism in Quality Pit Mud
ZHANG Sheng-Li;ZHAO Jin-Song

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

zhong guo bai jiu zhong qing nian zhuan jia -- li jing

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

2012 nian zhong guo jiu ye xie hui bai jiu fen hui li shi hui gong zuo bao gao
wang yan cai

..............page:3-8,9

Talking About Internationalization of Chinese Liquor--Advantages of Laobaigan Flavor Liquor for Export
ZHONG Guo-hui;ZOU Hai-yan;ZHOU Ren-zhong

..............page:103-105

zhong guo bai jiu zhong qing nian zhuan jia -- wang hui

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

The Separation of Trace Substance With High Boiling Point and Refractory Volatility From Liquor
DAI Hui-dong;ZHANG Liang-jun;LI Jin-xia

..............page:43-45,46

Comparison of Technologies for Anaerobic Treatment of Liquor Industrial Sewage
XING Chun-yan;ZHAO Yun-cai;TONG Xiao-fang

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

The Progress of Research on the Identification of the Grape Wine Origin Productive Place:a Review
TIAN Hai-yan;TIAN Jian-wen;SONG Chang-bing

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

Effect of Original Juice Treatment Before Fermentation on the Amino Acid of Sea-buckthorn and Raspberry Ice Wine
MA Rong-shan;GUO Yu

..............page:84-87,88

tai bai yi feng cang shi pian

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

An Important Component in Luzhou Flavor Liquor-analysis of Ethyl Caprylate Content and Its Contribution
LI Zhi-bin;LI Jing

..............page:33-35,36

Research on the Rice Wine Acid Production Analysis and Formation Mechanism
SUN Guo-chang;TAO Xin-gong;WANG Jian-ying

..............page:78-80,81

The Method for the Determination of Liquor in 17 Adjacent Benzene Two Formic Acid Ester Content
XIONG Han-hong;ZENG Wan-xian

..............page:93-95,96

Breeding of Jiannanchun Liquor Flavor Substance of Tetramethylpyrazine Producing Strains
TANG Qing-lan;XU Zi-jing;XU Zhan-cheng

..............page:23-27

On the Reform of Teaching in Chinese Sprite Course
WANG Xin-hui

..............page:96-97,98

Research and Application of 16o High Gravity Brewing Technology
HU Hai-ming

..............page:98-100,101

kai chuang zhong guo jiu hun shi dai

..............page:101-102,103