1002-8110
2016 Issue 6
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..............page:4-5
History of Beer in Harbin
JI Shutai;,ZHAO Tong;
JI Shutai;,ZHAO Tong;
..............page:5-11
The Jujube Aroma Compounds in Hengshui Laobaigan Were Identified by HS-SPME-GC-MS Combined with GC-O
JIANG Dongming;,LI Zexia;,YAO Hongmei;,SHAN Lingxiao;,ZHOU Hui;,WANG Bing;,ZHANG Yuhang;
JIANG Dongming;,LI Zexia;,YAO Hongmei;,SHAN Lingxiao;,ZHOU Hui;,WANG Bing;,ZHANG Yuhang;
..............page:12-15
Application Experiments of Gas Chromatography-mass Spectrometry Technology in the Detection of Ethyl Carbamate in Liquor
CHEN Lulu;,ZHANG Guoqiang;,SUN Ji-ming;,XU Jun;
CHEN Lulu;,ZHANG Guoqiang;,SUN Ji-ming;,XU Jun;
..............page:15-18
Study on Microorganisms in the Ming Dynasty Ancient Cellar of Jiangxi Li Du Wine Co., Ltd.
TANG Xiangyang;,XIAO Caiyuan;,ZHU Dongcai;,LI Xinshe;,Zhang Hanxi;
TANG Xiangyang;,XIAO Caiyuan;,ZHU Dongcai;,LI Xinshe;,Zhang Hanxi;
..............page:19-23
Study on the Identification of Important Mould Isolated From Songhe Daqu and the Function of Enzyme Production by Mould
LI Shaoliang;,LI Xues;,HOU Xiaoge;,WANG Junying;
LI Shaoliang;,LI Xues;,HOU Xiaoge;,WANG Junying;
..............page:24-29
Study on the Effect of Different Culture Conditions on Enzyme Activities of Shaoyang Pottery Flavor Daqu
FAN Jianhui;,HOU Jianguang;,GUO Fuxiang;,ZHANG Zhenke;,WU Weiguang;
FAN Jianhui;,HOU Jianguang;,GUO Fuxiang;,ZHANG Zhenke;,WU Weiguang;
..............page:30-32
Study on the Effect of Luzhou Higher Alcohols Formation Factors
HU Bangchao;,TANG Youhong;,TANG Lin;,JIANG Li;,LIU Guoying;
HU Bangchao;,TANG Youhong;,TANG Lin;,JIANG Li;,LIU Guoying;
..............page:33-36
Screening and Optimizing Conditions of the Strains with High Caproic Acid Yied from Pit Mud
LIU Xue;,YANG Aihua;,CAO Jianquan;,SUN Jie;
LIU Xue;,YANG Aihua;,CAO Jianquan;,SUN Jie;
..............page:37-40
Study on the Brewing Technology of Sesame Flavor Liquor in Northeast Region
WANG Xiping;,GUAN Baoshu;,YU Xueming;,HOU Yuqi;
WANG Xiping;,GUAN Baoshu;,YU Xueming;,HOU Yuqi;
..............page:41-44
The Breeding of High Protease-producing Strain Isolated from Songhe Daqu
LI Xuesi;,HOU Xiaoge;,LI Shaoliang;,YAN Peixun;,ZHANG Jie;,HU Bingyi;
LI Xuesi;,HOU Xiaoge;,LI Shaoliang;,YAN Peixun;,ZHANG Jie;,HU Bingyi;
..............page:45-49
Investigation and Research on Longxiang Style Liquor Making Process
HOU Xiaobo;,GAO Jun;,TANG Zhuting;,LIU Hongjian;,ZHU Yanmei;,WANG Binbin;
HOU Xiaobo;,GAO Jun;,TANG Zhuting;,LIU Hongjian;,ZHU Yanmei;,WANG Binbin;
..............page:49-51
Jingzhi Wine Sesame Flavor Liquor Production Technology Innovation in Recent Years
CAO Jianquan;,ZHAO Deyi;,SUN Wei;,SUN Jie;,LIU Ruizhao;
CAO Jianquan;,ZHAO Deyi;,SUN Wei;,SUN Jie;,LIU Ruizhao;
..............page:52-56
The Rseach on Bad Flavor Substancest of Geosmin in Traditional Feng-flavor DaQu
FANG Haizhen;,YAN Zongke;,FU Wanxu;,ZHANG Yongli;
FANG Haizhen;,YAN Zongke;,FU Wanxu;,ZHANG Yongli;
..............page:56-60
The Formation of Maillard Reaction and Yilite Composite Thick Sauce Elegant Type Liquor Style
HAI Chao;
HAI Chao;
..............page:61-65
Three Kinds of Raw Wheat Qu Performance And Experimental Research
MAO Qingzhong;,YU Guansong;
MAO Qingzhong;,YU Guansong;
..............page:66-73
Study on the Technology of Immobilized Culture Caproic Acid Bacteria of Cellar mud Use Agar
xie guo pai ;, cheng wei ;, sun lu lu ;, xue xi jia ;, wu hong ping ;, wu li hua ;, xie li li ;, peng bing ;
xie guo pai ;, cheng wei ;, sun lu lu ;, xue xi jia ;, wu hong ping ;, wu li hua ;, xie li li ;, peng bing ;
..............page:74-77
Advantages of low Temperature Fermentation Technology for Chinese Wolfberry Wine Compared With Traditional Technology
DONG Jianfang;
DONG Jianfang;
..............page:78-80
Development of Fermented Honey Plum Wine
HUANG Xingcai;,HUANG Xingyuan;,CHEN Xiaolian;
HUANG Xingcai;,HUANG Xingyuan;,CHEN Xiaolian;
..............page:81-84
Study on the Application Effect of Sulfur Dioxide in Kiwi Wine
LIU Kun-yi;,WANG Qi;,GU Yihong;,ZHENG Jia;,ZHOU Shulai;
LIU Kun-yi;,WANG Qi;,GU Yihong;,ZHENG Jia;,ZHOU Shulai;
..............page:84-87
Biological Activity of Pit Mud Culture Method
WANG Jinliang;,ZHONG Jingfei;,LIANG Meng;,MIAO Kongzhong;,WEI Zhongzhou;
WANG Jinliang;,ZHONG Jingfei;,LIANG Meng;,MIAO Kongzhong;,WEI Zhongzhou;
..............page:88-90
Study on the Determination Method of available phosphorus in Pit Mud
YU Xiujuan;,TANG Youhong;,LIU Guoying;,HE Hongkui;
YU Xiujuan;,TANG Youhong;,LIU Guoying;,HE Hongkui;
..............page:91-93
Calcium and Magnesium Ions on Liquor Ammonia Nitrogen Determination and Eliminate the Influence of Industrial Waste Water
ZAI Hongyu;,ZHANG Liangdong;,ZHOU Tongling;
ZAI Hongyu;,ZHANG Liangdong;,ZHOU Tongling;
..............page:93-96
Snow pear-Cucumber Compound Rice Wine Fermentation Research
TAN Qiao;,WANG Qi;,LIU Kunyi;,FANG Wei;,DAI Anning;,ZHENG Jia;,YE Xi;
TAN Qiao;,WANG Qi;,LIU Kunyi;,FANG Wei;,DAI Anning;,ZHENG Jia;,YE Xi;
..............page:97-99
..............page:99-101
Research on LiuWei Healthy Rice Wine
YI Shuiming;,XIE Lin;,ZHOU Yan;,WANG Jianguo;
YI Shuiming;,XIE Lin;,ZHOU Yan;,WANG Jianguo;
..............page:102-104
Watermelon-pitaya Compound Rice-typed Fruit Wine Fermentation Research
YAN Qinling;,WANG Qi;,LIU Kunyi;,HUANG Xiaobing;,ZHENG Jia;,LI Xiao;
YAN Qinling;,WANG Qi;,LIU Kunyi;,HUANG Xiaobing;,ZHENG Jia;,LI Xiao;
..............page:105-108
Screening of Yeasts for Blueberry Wine Production
TONG Xiao-fang;
TONG Xiao-fang;
..............page:108-110
Brewing Technique of Plum Wine
HUANG Jinyan;,HUANG Xingyuan;
HUANG Jinyan;,HUANG Xingyuan;
..............page:111-113
wang zhen yu bei da huang jiu de gu shi
he bing ;
he bing ;
..............page:113-114
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