Liquor-Making Science & Technology 2005 Issue 1 Development of Mulberry Leaf & Black Rice Wine

Home | Survey | Payment| Talks & Presentations | Job Opportunities

Journals A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Liquor-Making Science & Technology
1001-9286
2005 Issue 1

Development of Mulberry Leaf & Black Rice Wine
shi jing lue ; lu wei ping

..............page:86-88,90

Application of Angel Distiller's Yeast in Xiaoqu Liquor Production
liu dai wu ; peng tao ; qian shi kai

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

"Conference of Yellow Rice Wine Experts Committee of China Food Industry Association (Symposium on Yellow Rice Wine Industry Development)" Held in Beijing

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

Wangyang Active Carbon for Alcoholic Beverages

..............page:1-1

Basic Liquor Provided by Yibing Yuanmingyuan Co. Ltd.

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

Gas Chromatography, etc.

..............page:3-3

Maotai Brand Grape Wine Will March into International Market from Singapore

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

Maotai Group. Paid Tax More Than 0.8 Billion RMB from January to October

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

Study on Evaluation System of Market Feedback about the Price Strategy of Wine
yang jun zuo ; xu xiao yan ; xing zhan lei

..............page:89-90

Correction

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

Trial Experiment of Yongsheng Yikang in Liquor Production
du ming song

..............page:109-110

Introduction to Traditional Production Operations of Luzhou-flavor Daqu Liquor ( Ⅱ )
li da he ; li guo hong ; li guo lin

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

Subscription of

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

Subscription of

..............page:119-119

List of Mailing Books by China Light Industry Publishing House

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

Published

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

The 3rd Sino-Japan (Sichuan-Kyushu) Brewing Techniques & Food Academy Symposium Held

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

Colorless & Transparent Health Distilling Medicinal Liquor "雄の酒" Developed

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

Synopsis of Forum on Future Development Trend of Liquor Science & Technology (National Committeeman Technical Exchange Conference)

..............page:102-102

The 6th Sichuan Liquor Committeeman Training & Qualification Examining Activity Concluded

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

Decision of Commending Top 100 Enterprises, Top 100 Personnel Who Made Special Contributions and Outstanding Individuals in Wine-making Industry in China

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

List of China Top 100 Excellent Enterprise in Wine-making Industry

..............page:115-116

List of China Top 100 Outstanding Individuals in Wine-making Industry

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

China Special Contribution Medal in Wine-making Industry

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

Multi Function Complex Enzyme, etc.

..............page:4-4

GC 9790 Series Gas Chromatograph Provided by Sichuan Ziben Co.

..............page:5-5

Esterification Enzyme, etc.

..............page:6-6

Quality Saccharifying Enzyme

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

Transference Note of Tianfu Distillery

..............page:8-8

Lushi Starter

..............page:9-9

JA Series for Alcoholic Beverages\Baigen Brand Ultra-fine Filter

..............page:10-10

Flavouring Essence for Liquors

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

Special Chemical Fiber Cloth for Pits Only

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

Wine Production in Prehistoric Culture Period ( Ⅰ ) Origin of Wine
bao qi an

..............page:78-82

Research on the Formation of Liquor Body of Feng-flavor & Composite Flavor Liquor
xu zheng cang

..............page:74-77

Nonpolar Capillary Chromatographic Column to Measure Organic Acid Solution Separated by Aether Extraction (Ⅱ)
li chang hong ; chen zhi qiang ; kong xiang liang ; zhao jian song ; jin pei zuo

..............page:72-73,77

Quality Basic Liquor of Various Flavor Types Provided by GuizhouLong Qianwei Liquor Industry Co. Ltd.

..............page:插1-插1

"Mianshuangwang" Brand Modifying Agent for Liquor Quality

..............page:插10-插10

"Wanjiaxing" Brand Starter

..............page:插11-插11

Alcohol Technological and Technical Service

..............page:插12-插12

Chunzhengchun Starter etc.

..............page:插13-插13

Liquor-making Enterprises Should Practice Trademark Expansion Strategy Cautiously
liu song tao

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

The Industrial Positions and Development Strategies of Liquors in Jiangsu, Shandong, He'nan and Anhui
yang ting dong

..............page:93-95

Innovation and Forecast of Liquor-making Science & Technology of Luzhou Laojiao Group
shen cai hong

..............page:96-98

Strategic Thought of Grape Bases Construction after China's Entrance to WTO
li jia gui ; hou jun zuo

..............page:99-102

All-sided Initiation of Market Revival Strategies for "Jiugui" Liquor
yang zhi qin

..............page:103-104

Investigation on Storage Management of Maotai-flavor Liquor
chen xiao lin ; jiang ying li ; cheng wei

..............page:105-106

Shaoxing Yellow Rice Wine Pots Sealed by Lotus Leaf Be Worthy of Reconsideration and Further Research
qi chuan lin

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

Zhengzhou Wangu Machinery

..............page:插14-插14

Flow-meters for Alcoholic Beverages

..............page:插15-插15

Natural Liquor Flavoring Agents

..............page:插16-插16

Jiedi Brand Anion Wine Bottle Cap Washing Machine

..............page:119-119

Biological Products

..............page:插2-插2

China Liquor Economy & Techniques High-level Symposium Held in Yichang

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

Forum on Future Development Trend of Liquor Science & Technology Held in Jinghong

..............page:26-26

2004 China International Famous Liquor Fair Concluded

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

Maotai Group. Invested Ten Million RMB as Natural Science Research Fund

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

The 1ST Liquor Summit Conference (Jiangsu, Shandong, He'nan and Anhui) Held in Yanghe Group.

..............page:67-67

Technical Innovation for Angel Chifeng 6 Million Kilograms Dry Yeast Project Finished

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

Fen-flavour Daqu and Raw Liquor

..............page:插3-插3

Shangqiu Daqu Briquetting Machine\Rhizopus Starter

..............page:插4-插4

Series Daqu Starter by Liangshan Xushu Biology Co. Ltd.

..............page:插5-插5

Flavour-producing and High-yield Daqu Starter

..............page:插6-插6

Quality Rhizopus Species Q303

..............page:插7-插7

Yada High-output Liquor-making Techniques

..............page:插8-插8

Filing Facilities by Qinzhou Zhongzheng Co. Ltd.

..............page:插9-插9

Naturalness of Taste

..............page:插9-插9

Application of Biotechnology in the Control of Diacetyl Content in Beer
liu yu mei ; tang jian

..............page:61-64

Correlation Studies of Beer Resistant Indexes & Beer Staling Value
li hong ; song chang xin ; wu yong yang ; zhang wu jiu

..............page:57-60,64

Current Situation and Selection of Liquor Post-treatment Technical Equipments
li xiang lin

..............page:54-56

Flavors of Grape Wine and Its Improvement Approaches
chen juan ; du mu ying ; zuo jian quan

..............page:68-71

Investigation on Production Characteristics of Yellow Rice Wine
mao qing zhong

..............page:65-67

Application of Yellow Water Flavoring Liquid in New Type Liquor
he jiang hua

..............page:52-53

Investigation on the Application of Manmade Pit Mud in the Production of Luzhou-flavor Liquor in North China
xu kai cheng ; xu xi wang ; xia pei yu ; zhou he yan

..............page:50-51,53

Study on the Differences of Chemical Compositions in the Pit Mud of Luzhou Laojiao Pits
tang yu ming ; ren dao qun ; yao wan chun ; liao jian min ; shen cai hong ; ying hong ; xu de fu ; liu xiang yang

..............page:45-49

Study on Acid Protease for Liquor Production
tang sheng qiu ; dong xiao ying ; xu zuo rong

..............page:41-44

Study on the Capability of Concentrating Selenium Ions and Chromium Ions of Yeast
zhang yan

..............page:38-40

Research on Microbe Quality Assurance in Small Breweries
liu xiang ; li yong

..............page:34-37,40

Effects of Fermentation Conditions on Biosynthesis of Bacteria Cellulose by Acetobacter xylinum
ma xia ; wang rui ming ; guan feng mei ; jia shi ru

..............page:31-33

Discussion on Sweetness of Chinese Liquors (Part Ⅱ )
li da he

..............page:27-30

Nutrition for Starter-making
zhou heng gang

..............page:23-26

Right Orientation & Comprehensive Consideration New Strategic Thought in Liquor-making Industry --Interview with Famous Liquor-making Expert-GAO Jing-yan
yang zhi qin

..............page:20-22

Positive Development of Yellow Rice Wine Experts Team to Advance Fast-speed Development of Traditional Food Industry--Speech on Yellow Rice Wine Experts Committee Meeting Presided over by China Food Association
ma yong

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