Liquor-Making Science & Technology 2004 Issue 6 Production Values of Maotai Group & Wuliangye Group Increased by More Than 30％ in the First Half Year in 2004

Production Values of Maotai Group & Wuliangye Group Increased by More Than 30％ in the First Half Year in 2004

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

Study on Seasonal Regular,Trend Value and Data Digging Method about Beer Market
yang jun zuo ; xing zhan lei ; li qing ; xu xiao yan ; liu xiao li

..............page:104-107

Advance of Tianbo Liquor Industry Co.In Innovation
yang zhi qin

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

Thought of Survival and Development of Small Distilleries in Sichuan Province
yang liu

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

Discussion of Scientific Development Testing Procedures in Distilleries
xu kai cheng ; xu xi wang ; xia pei yu ; zhou he yan

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

Building Both-win Bridge and Carrying forward Good Faith--Speech on '2004 Manufacturers & Dealers Rap Session
zhang ji huan

..............page:111-113,115

Application of Fermented Condensed Pit-flavor Cross-steaming Liquid in Liquor Production
du gang ; song ke

..............page:114-115

Application of Capillary Chromatograph in Routine Analysis of Alcohol and Liquors
hu shao wu ; li feng ling ; hu yun juan

..............page:116-117

Performance Contrast of Japan Aspergillus Flavus No.1 Strain and Su-16 Strain
du shi liang

..............page:39,42

Research on Breeding of Navel Orange Wine Dry Yeast Strain
chen hua ; zhang feng ying ; chen wei ping

..............page:37-38

Correlations among Microbe Populations in Green-covering Guanyin Tuqu
feng chun ; wang guang ming ; sun xi zhen ; liang yun xiang ; tian huan zhang ; wang li xin

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

Separation,Purification and Accreditation of Mold in Xiaoqu
wu xue mei

..............page:33-34,36

Selection of Isolation Media of Microbes in the Fermented Grains of Luzhou-flavour Liquors
qiao zong wei ; zhang wen xue ; zhang li zuo ; hu cheng ; men zuo ; wang zhong yan

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

The Optimization of Production Conditions of High-gravity Alcohol Fermentation
xiao dong guang ; xu kui ; li rui qing

..............page:40-42

Formation Mechanism of "Waist Line" during Stack Fermentation of Maotai-flavor Liquor
jiang peng ; jiang hong jun ; wang he yu ; zhang zhen liang

..............page:43-44

Study on Application of Esterified Starter to Improve Quality Product Rate of Luzhou-flavor Liquor
zhong huai li

..............page:45-46

Investigation on Influencing Factors of Ethyl Acetate and Ethyl Lactate in the Production of Xiaoqu Liquor
luo gao jian ; ji da peng

..............page:47-49

Important Functions of Ethyl Lactate in Low-alcohol Luzhou-flavor Liquor
zhou cheng jun

..............page:50,52

Maintenance of Manmade Aged Pits
hou jian guang ; guo fu xiang ; du ming song

..............page:51-52

Quality Stability of Luzhou-flavor Low-alcohol Liquor During Storage
song rui bin

..............page:53-54

Important Role of Esterified Red Yeast in Liquor Production
yao ji cheng ; zhang zong qi

..............page:55-56

Japanese Wine Taxation Performance in 2003

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

Sales of Luzhou-flavor Liquor by Maotai Group will Achieve 2 Billion RMB

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

Reclamation Process Test of Active Carbon
liu yong zuo ; yang jun

..............page:101-103

Study on Processing Techniques of Rosa Roxburghii Fruit Wine
zhou chun ming

..............page:99-100

Development of New Health Beer
wang guo liang

..............page:97-98

Development of Gegen-Glutinous Rice Health Wine
mu xian hai ; wang zhun sheng

..............page:94-96

Development of Fig Fruit Wine
yu qian wei ; xie bang xiang ; feng huai xian

..............page:93,96

Chinese Ancient Liuqor-making Site and Unearthed Ancient Wine Culture
fu jin quan

..............page:90-92

Detection of γ-aminobutyric Acid in Monascus Fermentation Samples by HPLC-ELSD
ma li feng ; zhou li ping ; sun bai shen ; chen xu feng

..............page:88-89

Analysis of Caproic Acid Fermenting Liquid and Organic Acids in Yellow Water (Ⅰ)
chen zhi qiang ; kong xiang liang ; li chang hong ; zhao jian song ; wei jin bao ; jin pei zuo

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

Application of A Natural Compound Clarifier in the Production of Cynomorium Wine
zhang bing yun ; wang yu li ; xiang yan hong ; li zhi zhong

..............page:83-84

Microbe Changes and Functions during the Production of Traditional Rice-sprinkling Mother Yeast of Yellow Rice Wine
mao qing zhong

..............page:79-82

Discussion on Organic Acids in Shaoxing Yellow Rice Wine
xu yue zheng ; zhou jian di ; ding guan hai

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

Production of Red Megranate Wine by Steeping Fermentation
tang hu li ; xie ya ling

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

Research on Mead Produced by Immobilized Yeast
pan ya fen ; wang yun qing ; quan shi fan

..............page:72-73