Liquor-Making 2015 Issue 4 chen tong dao nian tao jia chi xian sheng

chen tong dao nian tao jia chi xian sheng

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kai qi zhong guo pu tao jiu ge xing hua yu xing jia bi de shi dai -- cong 2015 zhong guo pu tao jiu lun tan kan wo guo pu tao jiu ye xin chang tai
liu shi song ;, han yong qi ;

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Development of Resource of Black Currant and Qther Berries (IV)
BAI Chao;

..............page:7-12

Analysis of Fungal Community Structure in Jiannanchun Koji Starter
XU Zhan-cheng;,TANG Qing-lan;,LIU Meng-hua;,XU Zi-jing;

..............page:13-15,16

The Isolation and Performance Measurement of Acid-resistant Yeasts Strains From Huangjiangshui
CUI Hai-hao;,MENG Jiao-jiao;

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

Discussion on the Optimal Technological Condition for Acacia Honey Wine Brewing
FU Guo-Cheng;

..............page:19-22

Relationship Between the Propagation of Microorganism and Temperature Change in High Temperature Koji of Kouzijiao Liquor in Different Periods
ZHANG Guo-qiang;,SHAN Shu-Fang;,LIU Heng-zhao;,GUO Hong-mei;,LIANG Ying;

..............page:23-24,25

A Preliminary Study on The Metabolism of Daqu Produced Savory Flavor
CAI Peng-fei;,WANG Feng-li;,XIA Xiao-bo;,XU Ling;,XIN Chun-hui;,ZHAO Ji-wen;

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

Discussion on the Automatic Culture Technology of Bran Koji
LIU Jian-bo;,ZHAO De-yi;,XUE De-feng;

..............page:28-30

Study on the Physical and Chemical Indicators Regulation of Autumn Daqu Fermentation Process
LIANG Jin-hui;,TANG You-hong;,LI Hong-ge;,TANG Lin;,LIANG Shao-xun;

..............page:31-34

Development of Acid Reduction Technology Twelve Ridge Plum Wine
HUANG Xing-yuan;,GUO Zheng-zhong;,YANGHai-quan;

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

Preparation of High Acid and High Ester Fermentation Broth
JIANG Tao;,REN Guo-jun;,YANG Yu-zhen;,LI Qing;,QU Hui;,ZHANG Min;

..............page:37-44

Determination of Ethyl Carbamate in White Spirit by Liquid Chromatography-tandem Mass Spectrometry
WU Hong-ping;,YANG Hong-wen;,WEI Yun;,WU Li-hua;,XUE Xi-jia;,ZHANG Jiao-jiao;,SUO Zhen-nan;,SHI Yu-ying;

..............page:45-47,48

Exploration of Aboveground Temperature-controlled Fermentation Process of Daqu of Fen Flavor Liquor
ZHANG Xin;

..............page:48-53

Research and Analysis of Different Membrane Filtration Technology in Addition to the Material Application of the Yang Lin Fat Liquor
shao zheng ;, li gui yun ;, zhou xia ;, shao fei yue ;, chen ping ;, fan yuan ;

..............page:54-56,57

Effects of Ambient Temperature on the Fen Liquor Making
ZHEN Pan;

..............page:57-59

Mutation Breeding of Wine Yeast Form Mulberry Fruit Wine
LI Yang;,LI Lei;

..............page:60-64

Studies on Scaled Production Technology of Cherry Fruit Wine
GUO Yi-ru;,LIU Ming;,ZHANG Shi-jie;

..............page:65-68

About the Different Seasons Song Ecological Koji Making and the Quality of Research
TU Xiang-yong;,SONG Rui-bin;,SHAO Ze-liang;,XU Qian-yu;,SONG Jun;,YANG Jie;,HUANG Ming-zhong;

..............page:69-72,73

Optimization of Measuring Conditions for Fermentation Ability in High-Medium Temperature Luzhou Flavor Koji
ZHOU Na;,JIAN He;,TANG Xian-hua;,LI Lei;,ZHOU Ling;,YU Wei-wei;

..............page:73-75

Analytical Applications of Daqu Based on Near Infrared Spectroscopy
LIU Guo-ying;

..............page:76-79

The Development of Xifeng Rose Cordial
WANG Jing;,ZHANG Wei-jun;

..............page:80-82,83

Study on The Technology of Breaking the Cell Wall of Beer Yeast by Ultrasonic Wave
YI Hai-long;

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

Practical Application in the Treatment of Liquor Plasticizer (DBP)
LI Yan-ling;,WANG Rong;,CHEN Jun;,Li XIAO-ming;,ZHANG Ji-chun;,XU Yan-ming;

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

The Determination of Qinghai Highland Barley β-glucan Content for Congo Red Method
SHI Zhi-hua;

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

Study on the Clarification Effects of Chitosan to Cider
FAN Zhao-jun;,WANG Yong-ling;

..............page:92-94,95

Space Mutation of Bacterial Species in Sesame Flavor-Fuqu
LIU Xue;,HAN Xue-juan;,CAO Jian-quan;,YANG Tao;

..............page:95-98

Advances in Research on the Formation of Maotai-flavor Liquor Brewing System Features
WANG Jing;,WANG Xiao-dan;,QIU Shu-yi;,HU Peng-gang;

..............page:99-104

Research Advance in Identification of Microbial in Chinese Liquor Production
YANG Guang;,CHEN Li;,ZHAO Ping;,DING Song-qiao;,WANG Zhe-ming;

..............page:105-107

To Explore the Soft of Feng Flavor Liquor Style Causes
GAO Jie;

..............page:108-110,111

The Past and Future of The Development of Yellow Rice Wine Industry
CHEN Pei-ren;,CHEN Jiang-ping;,WANG Lin-qiu;,WANG You-chong;,FU Han-jun;

..............page:111-114

qi ye na me da yuan he rong bu xia -- da po qi ye yong ren de mo zhou
li de meng ;

..............page:115-117,118

2015 nian quan guo shi pin an quan zhou jiu lei zhi shi gong yi xuan chuan huo dong zuo zhong guo jiu ye xie hui jiu yu she hui ze ren cu jin lian meng cheng li da hui zai cheng du zhao kai
xiao le ;

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

pu tao jiu feng tu -- jiao mu wei sheng wu
xiao cong ;

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dong bei jiu ye xin chang tai lun tan zuo di qi jie hua zuo bei ping wei pin ren yi shi zai tong tian jiu ye long zhong ju xing

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