Liquor-Making Science & Technology 2006 Issue 12 The Necessity of Introducing ISO9000 Standards in Liquor-making Enterprises & Its Operation Significance

The Necessity of Introducing ISO9000 Standards in Liquor-making Enterprises & Its Operation Significance
YANG Hui

..............page:117-119

How to Implant "Chinese Individuality" in Grape Wine Product
TANG Wen-long

..............page:120-122

Analysis of Flavoring Compositions in Chinese Date Wine by Capillary GC-MS
ZHANG Jun-song;ZHANG Wen-ye;LIU Cheng-yi;WANG Hua-jun

..............page:114-116

Determination of Resveratrol Content in Red Wine by Synchronous Fluorometry
ZHANG Han-jun;WU Bo

..............page:112-113,116

Measurement of Oxalic Acid Content in Beer by Fluorescence Method
REN Guang-ming;YAN Yong-zheng;ZHANG Hai-rong

..............page:110-111

Effects of Alcohol Fermentation on Flavoring Compositions of Cerasus Humilis Juice
XUE Jie;CHANG Wei;JIA Shi-ru;WANG Yi-jing

..............page:106-109

Production Techniques of Yeast Extract from Waste Beer Yeast
LIU Chao;LIU Zhen-yang;WU Run-jiao;ZHANG Chun-ling

..............page:104-105

Research Progress in β-1,3-glucan from Saccharomyces cerevisiae
HUANG Guo-hong;LI Kede;ZENG Qing-xiao

..............page:100-103

Development of Xuelian Gganoderma Lucidum Health Wine
PAN Yu-ping;WANG Qing-sheng;ZHANG Zhi-gang

..............page:97-99

Brewing Technology of Strawberry Wine & GC Analysis of Its Flavoring Components
LIU Wen-hui;WANG Jie

..............page:93-96

Application Experiment of Aroma-producing Active Dry Yeast to Improve Vinegar Quality
ZHANG An-ning;WANG Chuan-rong;XIA Ru-bo

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

Application of Antifoam to Baker's Yeast Production
QIN Xian-wu;CHEN Hui;KUANG Jin-bao;XIAO Dong-guang

..............page:87-89

Development of Pea Beer
YU Xiao-hong;WANG Zhi-jun;WANG Zi-sheng;FANG Wei-ming

..............page:83-86

Application of Enzyme and PVPP in Beer Production
MO Mei-hua;TANG Ying;NA bin

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

The Optimization of Water Network in the Brewing Workshop in A Brewery
zhao zhan yong ; wang jin ; mao wen bing ; shi zhong ping ; chen jian xin

..............page:75-78

Application of Reverse Osmosis in the Treatment of Liquor Blending Water
LIU Feng-chun

..............page:72-74,78

Production of Feng-Luzhou-flavor Combined Liquor by Strengthening Technical Research
LI Ying-jun

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

Application & Prospect of Compounding Zymin in Liquor Fermentation
LIN Nian;DU Ming-song;ZHANG Qing-hui

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

Study on the Technology of Dry Snow Pear Wine
DU Juan;LIU Li-qiang

..............page:63-64

Investigation on Low Temperature Pit Entry & Temperature-controlling Measures in the Production of Luzhou-flavor Liquor
CAO Xin-li

..............page:60-62

Application of Immobilized Yeast Cells in the Production of Chapha liumaffine D. Don Beer
PAN Ming

..............page:57-59

Comparison of the Freeze-tolerance and Gassing Power among Four Fresh Yeast Strains
KUANG Jin-bao;LU Fa;ZHANG Tian-ping;XIAO Dong-guang

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

Screening of Raw Starch-digesting Enzyme Strains & Study on the Mix Strains Fermentation
LIU Jun;ZHU Wen-you

..............page:51-53

Extreme Liquor-making Environment & Extreme Liquor-making Microbes of Maotai Liquor
HUANG Yong-guan;HUANG Xu;Huang Ping

..............page:47-50

Effects of Barrel-making Techniques on Chemical Compositions Content in Barrel
LU Wen;WANG Shu-sheng;ZHANG Chun-ya;XU Zuo-bin

..............page:43-46

Analysis of Microflora in Fermented Grains during the Fermentation of Taibai Liquor
zuo juan li ; yan xia ; zhu bo ; ju wen ting ; wei ge hong ; hu jian xiang ; li hu wei ; chen xiang

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

Research on the Change Rules of Environmental Factors during the Fermentation in Simulant Pit
liu zhong hua ; zhang wen xue ; zhang qi sheng ; yue yuan zuo ; hu cheng ; wang zhong yan

..............page:17-20

Effects of Saccharification Parameters on Diacetyl Reduction during Beer Brewing by Extruded Rice
LI Hong-jun;SHEN De-chao

..............page:21-24

Study on the Effects of Bacillus thuringiensis Prevention Method on Daqu Quality
LI Xin-she;LU Bu-shi;REN Shang

..............page:25-26

Catalytic Synthesis of Butyl Laurate by Nanometer Composite Heteropoly Acid
ZHANG Fu-juan;SHENG Shu-ling

..............page:27-28

Mutation Breeding of Wine Yeast Exclusively for Mulberry Fruit Wine
zhao xiang jie ; yang rong ling ; tu guo quan ; xiao geng sheng ; liu xue ming ; chen wei dong

..............page:29-32,36

Study on the Change of Resveratrol Content in the Fermentation of Grape Wine
GAO Nian-fa;CHEN Zhi-di;JIANG Li;ZHANG Jian

..............page:33-36

Study on Cultural Characteristics of Rhizopus for Liquor-making
YAO Wan-chun;TANG Yu-ming;REN Dao-qun;LIAO Jian-ming

..............page:37-39

Thought of "The First China Liquor & Health Academic Symposium"
SHEN Yi-fang

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

Congratulations on QIN Han-zhang's 100-year Birthday & Recollections of His Past Working Experience
FU Jin-quan

..............page:125-126

The Era of "Adequate Drinking to Promote Health"
ZENG Zu-xun

..............page:127-128

Carry Forward Traditional Liquor Culture to Advance Healthy Development of Liquor-making Industry
SHEN Cai-hong;XU De-fu

..............page:129-130,132

Investigation on Liquor Color
LI Wei-qing

..............page:131-132