1001-9286
2002 Issue 2
Determination of Citrinin in Red Qu by Bidirection Layer Chromatography
gong hui mei ; zhao shu xin ; zou hai zuo
gong hui mei ; zhao shu xin ; zou hai zuo
..............page:83-84
Influence of Lower Beer Out Temperature on the Water Balance of Pasteurizer
jack bland; dong hai shan ; cheng gai xian
jack bland; dong hai shan ; cheng gai xian
..............page:85-86
" Organic" Expressions to Wines
qiu ben xiong yi ; liu yi gang
qiu ben xiong yi ; liu yi gang
..............page:87-89
Development Trend of Beer Plastic Packing Abraod
zhou xiu qin
zhou xiu qin
..............page:90-90
Series Reports II: on Marketing Tactics of Top Ten Famous Liquors with Cultural Backgrounds in China
li xiao tian
li xiao tian
..............page:91-92
Development of Posset
ye ge ri le tu ; zhao li xin ; cai xiang dong
ye ge ri le tu ; zhao li xin ; cai xiang dong
..............page:93-93
..............page:81-82
Application of New Capillary Column to Gas Chromatography of Liquors
wu hua xin ; tian zheng bin ; feng qiong
wu hua xin ; tian zheng bin ; feng qiong
..............page:79-80
Determination of Lactic Acid and Fatty Acids in Chinese Spirits by Direct- injection Technique with Packed Column Gas Chromatography
cheng jin song ; hu guo dong
cheng jin song ; hu guo dong
..............page:77-78
..............page:67-67,66
..............page:68-68
New Prospect of Protein Stability in White Wine- - Proteolysis
wang hua ; ding gang ; fan ying hua
wang hua ; ding gang ; fan ying hua
..............page:69-71
Industrialized Production of Beer Yeast Extractive
li xiang ; luo cang xue
li xiang ; luo cang xue
..............page:72-73
..............page:74-76
"National Pits·1573" - Digit Expression of Chinese Living Cultural Relics - - Interview with Chief Executive of Luzhou Laojiao Group.- Mr. YUAN Xiu- ping
wang shi zuo ; dan yu
wang shi zuo ; dan yu
..............page:17-18
..............page:19-20
..............page:21-26
..............page:27-30
The Effects of Liquid Culture Conditions on Esterification Activity of Rhizopus CS825 Strains
liu guang zuo ; hou ming zhen ; qian neng bin ; zhuang ming yang ; lai deng ( huo ze ); fan zuo
liu guang zuo ; hou ming zhen ; qian neng bin ; zhuang ming yang ; lai deng ( huo ze ); fan zuo
..............page:31-32
Analysis of Disadvantageous Conditions Affecting Daqu Quality and Prospective Development of Daqu
xu de fu ; shen cai ping
xu de fu ; shen cai ping
..............page:33-34
..............page:35-35,34
The Research for Kinetics of Solid State Alcohol Fermentation
wang rui ming ; cha ke wen ; guan feng mei ; ma xia ; jia shi ru
wang rui ming ; cha ke wen ; guan feng mei ; ma xia ; jia shi ru
..............page:36-38
Reports on Fat Soaked in Soybean- flavor Liquor
guo bo ; xie min ; jin pei zuo ; xing hui
guo bo ; xie min ; jin pei zuo ; xing hui
..............page:39-41
Application of Yellow Water Esterified Liquid to Increase the Famous Liquor Rate of Yanghe
cui ru sheng ; fan wen lai ; zhou xin hu
cui ru sheng ; fan wen lai ; zhou xin hu
..............page:42-43,41
Application of Dry Active Pit Mud Functional Bacteria in the Production of Luzhou- flavor Liquor
wang lian sheng
wang lian sheng
..............page:44-44
..............page:45-46
Analysis of the Causations of Precipitate in Liquor and Relative Solutions
cai xiang dong ; meng zhao chun ; ye ge ri le tu ; zhao li xin ; xue yong xue
cai xiang dong ; meng zhao chun ; ye ge ri le tu ; zhao li xin ; xue yong xue
..............page:47-47,46
..............page:48-49
Research on Addition of Edible Alcohol in Fermented Grains during Distillation
zhao xiao ben ; chai zheng qiang
zhao xiao ben ; chai zheng qiang
..............page:50-51
Production Practice of Liquor with Multiple Kinds of Grains as Essentials
yu qian wei ; chen zhi jun ; he bo jun
yu qian wei ; chen zhi jun ; he bo jun
..............page:52-53
Discussion on Multiple- flavor Liquor
yu ben fu
yu ben fu
..............page:54-55
Determination of Ferri Content in Pit Mud
li li xing
li li xing
..............page:56-56,55
Production of Anhydrous Alcohol by Constant Boiling Rectification Method
ma xin ru ; zhao zuo rong
ma xin ru ; zhao zuo rong
..............page:57-58
Lactic Acid Bacteria in Wines
quan ying ; wang zuo ; zhang wei
quan ying ; wang zuo ; zhang wei
..............page:59-61
..............page:62-62,61
Brewing of 10. P Pearl Healthy Beer
cao cheng jie
cao cheng jie
..............page:63-64
Application of High Protein Barley in Beer Brewing
hao jing xin
hao jing xin
..............page:65-66
Development of Lemon Wine
xie lin ; zhang zuo huai ; wang ping xian
xie lin ; zhang zuo huai ; wang ping xian
..............page:94-94
Introduction on the Development of New Type Liquor
tan zhong hui ; xie xiu min
tan zhong hui ; xie xiu min
..............page:95-96
..............page:97
..............page:99-100
Product Combined with Science and Culture - - A View on the Development Orientation of Chinese Liquor
pu xuan ang
pu xuan ang
..............page:108-108,107
..............page:58
..............page:92
..............page:96-96
..............page:109-110
Introduction to Japanese Sake (Ⅳ )
qiu shan yu yi ; zhou li ping ; jia xiao qin
qiu shan yu yi ; zhou li ping ; jia xiao qin
..............page:111-115
..............page:30
..............page:38
..............page:53
..............page:101
..............page:102
" Cave Storage" by Jiugui Co. Makes Front- page
yang zhi qin
yang zhi qin
..............page:103-103
Rice Wine, Shaoxing Wine and Red Cordial in Taiwan
chen zeng san
chen zeng san
..............page:104-105
Considerations on Development of Shangdong Liquor Enterprises after Adjustment of Consumption Tax
xu xi wang
xu xi wang
..............page:106-107
..............page:76
..............page:84
..............page:84
..............page:92