Liquor-Making Science & Technology 2005 Issue 5 Luzhou Laojiao Liquor-Typical Representative of Luzhou-flavor Liquors and National Treasures (Ⅰ) Congratulations on the 90th Anniversary of Luzhou Laojiao Daqu Liquor Winning Panama Fair Golden Prize

Luzhou Laojiao Liquor-Typical Representative of Luzhou-flavor Liquors and National Treasures (Ⅰ) Congratulations on the 90th Anniversary of Luzhou Laojiao Daqu Liquor Winning Panama Fair Golden Prize
LI Da-he;LI Guo-hong

..............page:118-122,124

Theory of Liquor as Solution
ZENG Wei

..............page:123-124

Production Region Conditions of Natural Sweet Grape Wine and Its Production Technology
song yu yang ; wang zong yu ; yang xin min ; cai yong ge ; niu pan xin

..............page:125-127

Unique Production Advantages of Luzhou Laojiao Liquor
XU De-fu

..............page:114-117

94 % Shandong Liquor Products Were First-rate Products

..............page:68

Application of High-Concentration Mash Fermentation Techniques to Advance Scientific Development of Alcohol Industry
HUANG Ping;CAO Jian-jun;ZHANG Xiao-ke;JIANG Ying

..............page:108-113

Application of High-concentration Mash Fermentation Techniques to Advance Energy-saving & Cleaning Alcohol Production
LI Chuan-lin

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

Determination of Higher Alcohols in Cider by Spectrophotometry
zhen hui ying ; wang zuo ; li chang wen ; zhang wei ; yuan li

..............page:104-106

Analysis of Aroma Components of Merlot Claret by GC/MS
WANG Hua;ZHANG Li;LI Hua;LIU La-ping

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

Determination of Taurine Content in Beer by Fluorophotometry
LIU Hui;Xu Ying-jun;ZHOU RUI-HUA;XU Guo-hui

..............page:99-100,103

Cu Content in Brandy Measured by Flame Atomic Absorption Spectrometry & Cu Content Uncertainty Evaluation
ZENG Wan-xian

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

Determination of Volatile Acids Contents in Grape Wine by Futura Continuous Flow Analyzer
Sheng Hui;PENG Jun;JIANG Zhong-jun;ZHAO Rong-hua

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

Discussion on the Treatment of Liquor-making Waste Water after Production Resume
YANG Chun-yan

..............page:92-93

Research on the Extraction of Polyphenols from Grape Seed by Ultrasonic
LI Hua;SHEN Jie

..............page:89-91

Investigation on Sterilization Temperature of Yellow Rice Wine
MAO Qing-zhong

..............page:85-88

Comparison of Different Extracting Methods of Anthocyanidins from Grape Skins
MA Hai-yan;ZHANG Zhen-wen;WANG Cheng-dong

..............page:81-84

Effects of Sulfur Compounds on Beer Flavor
ZHANG LI-XING;CHEN Ting-den;DING Yu-yun

..............page:77-80

Breeding of Acid-resistance α-amylase Producing Strains
HU Xin-jie;LI Lin;WANG Zhong-yan;HU Cheng

..............page:39-41

Reaction Products of Maillard Reaction and Flavors & Tastes of Chinese Liquors
ZHUANG Ming-yang

..............page:34-38

Make Efforts to Recreate the Glory of China Liquor-making Industry Depending on Science Advancement
JI Ke-liang

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

Holding Opportunities and Providing Conditions for Health Development of Liquor-making Industry-A Speech at '2004 China Liquor-making Industry Economic Operation News Release Conference
MA Yong

..............page:17-21

Technical Progress and Development in Liquor-making Industry in China
CAO Jian-jun;ZHANG Xiao-ke;HUANG Ping

..............page:22-28

Sunshine Always Follows Heavy Rain-Interview with Board Chairman of Shuang'gou Group Co. Ltd.-ZHAO Feng-qi
YANG Zhi-qin;ZHANG Wen

..............page:29-30

Study on the Effects of Alcohol Elimination by Membrane Separation on Beer Flavor
FENG Ling-lei;LU Jian;GU Guo-xian

..............page:73-76

Study on Peroxidase Changes during Malting and Mashing
LIU Jun;LU Jian;GU Guo-xian

..............page:69-72,76

Yeast Selection for Mulberry Wine Production and Optimization of Its Production Techniques
WANG Lin;YUE Tian-li

..............page:66-68

Study on the Technology of Alcohol Production by Wheat Flour Clear Liquid
fang shu qi ; zhao yin feng ; niu qing chuan ; wu yong ; zhu chun jin

..............page:64-65

Application of Microbial Molecular Ecology Techniques in the Research on Microbiology of Daqu Liquor
HUANG Zu-xin

..............page:60-63

Relations Between the Relative Retention Time and Molecular Topological Index for Main Trace Components in Liquor
KOU Jian-ren;QIAO Hua;HU Yong-Gang;ZHANG Sheng-wan

..............page:58-59,63

Amylum Consumption Channels in Multiple Feedings Solid Fermentation Technology
ZHEN Bao-qing;CHEN Xin-yu

..............page:55-57

Study on the Differences of Chemistry Characteristics of Luzhou Laojiao Daqu
ren dao qun ; tang yu ming ; yao wan chun ; liao jian ming ; shen cai hong ; xu de fu ; li shu rong

..............page:51-54

Effects of Alcohol Content on the Stability of Red Pigments from Red Starter
qiao hua ; kou jian ren ; feng yan lin ; zhang sheng wan ; hu yong gang

..............page:48-50

Haploid Separation of Distillers Yeast and Breeding of Its Respiration Defect Type
LU Yan-bei;WANG Chang-lu;CHEN Jun

..............page:45-47

Identification of A Microzyme Strain
YUAN Li;WANG Jie;GAO Rui-chang

..............page:42-44