1001-9286
2016 Issue 7
The Fermentation Conditions of Blueberry Brandy
tang qing li ;, li ran hong ;, liu zuo ;, wu tian xiang ;
tang qing li ;, li ran hong ;, liu zuo ;, wu tian xiang ;
..............page:17-22
Ultrasound-Assisted Alcohol Fermentation Technology
WANG Zhenbin;,LIU Fengye;,MA Haile;,WANG Lin;,ZHANG Cunsheng;,YAN Jingkun;,LIU Jiayou;
WANG Zhenbin;,LIU Fengye;,MA Haile;,WANG Lin;,ZHANG Cunsheng;,YAN Jingkun;,LIU Jiayou;
..............page:23-26
Preliminary Research on the Production of Nongxiang Daqu by Waste Distillers Grains and Starch
WANG Chao;,ZHANG Suyi;,DONG Yi;,AO Zonghua;,SHUI Liangyang;,LI Delin;,QIN Hui;,SHEN Caiping;,WANG Xiaojun;,CAO Zhenghua;,SU Zhanyuan;,ZHANG Fang;
WANG Chao;,ZHANG Suyi;,DONG Yi;,AO Zonghua;,SHUI Liangyang;,LI Delin;,QIN Hui;,SHEN Caiping;,WANG Xiaojun;,CAO Zhenghua;,SU Zhanyuan;,ZHANG Fang;
..............page:27-31,36
Optimization of the Liquid Fermentation Conditions of Aspergillus Niger Strain F5 to Produce Thermotolerant Glucoamylase
CHANG Lvzhen;,YANG Yunjuan;,ZHANG Runmei;,LI Wanjun;,MOU Xingling;,HUANG Zunxi;,TANG Xianghua;
CHANG Lvzhen;,YANG Yunjuan;,ZHANG Runmei;,LI Wanjun;,MOU Xingling;,HUANG Zunxi;,TANG Xianghua;
..............page:32-36
Microbial Community Structure and Fermentation Characteristics of High-Temperature Daqu for Nongxiang-Jiangxiang Baijiu in Different Storage Periods
LIANG Liwen;,MIAO Lihong;,YANG Tuanyuan;,ZHANG Mingchun;,LIU Pulin;,WANG Shuang;
LIANG Liwen;,MIAO Lihong;,YANG Tuanyuan;,ZHANG Mingchun;,LIU Pulin;,WANG Shuang;
..............page:37-41
Screening and Identification of Yeast Strains for the Production of Citrus Wine
ZHANG Dawei;,ZHANG Jie;,GAO Jian;,WANG Nengqiang;,TANG Yiyi;
ZHANG Dawei;,ZHANG Jie;,GAO Jian;,WANG Nengqiang;,TANG Yiyi;
..............page:42-46
Effects of Daqu Protease on Solid Fermentation of Baijiu
XIANG Shuangquan;,ZHOU Zhigang;,ZHANG Zhigang;,HUANG Yingyu;,LIU Lijuan;,WANG Lei;,HOU Huaning;,ZHOU Yingying;
XIANG Shuangquan;,ZHOU Zhigang;,ZHANG Zhigang;,HUANG Yingyu;,LIU Lijuan;,WANG Lei;,HOU Huaning;,ZHOU Yingying;
..............page:47-50
Optimization of the Extraction Technology of Melanoidins from Jiangxiang Daqu by Orthogonal Test
XU Yan;,JIANG Yingli;,CHENG Wei;,LI Weijie;,MENG Zikuan;,GAO Hong;,LUO Aimin;
XU Yan;,JIANG Yingli;,CHENG Wei;,LI Weijie;,MENG Zikuan;,GAO Hong;,LUO Aimin;
..............page:51-54
The Difference in Polyphenols in Red Wine Grape of Different Species
ZHOU Penghui;,LI Jin;,LI Zefu;
ZHOU Penghui;,LI Jin;,LI Zefu;
..............page:55-58
The Application of PL-G (T)*4-1000 Organic Membrane in the Water of Coupled Fermentation of Ethanol and Biogas
HUANG Yutao;,LIU Yue;,MA Qingbang;,ZHOU Peng;,SUN Peiyong;,DU Fengguang;
HUANG Yutao;,LIU Yue;,MA Qingbang;,ZHOU Peng;,SUN Peiyong;,DU Fengguang;
..............page:59-62
The New-type Precipitate in Baijiu
LI Zhibin;,LI Jing;,ZHANG Ming;,XU Lingyun;,XIE Yuqun;,CHEN Maobin;
LI Zhibin;,LI Jing;,ZHANG Ming;,XU Lingyun;,XIE Yuqun;,CHEN Maobin;
..............page:63-64,69
Comparison of Production Techniques of Hakka Yellow Rice Wine
XU Yan;,ZHONG Jiankun;,YAN Hanbin;,QIU Yuankai;,CHEN Donghu;,LI Han;,CHENG Yuanwen;
XU Yan;,ZHONG Jiankun;,YAN Hanbin;,QIU Yuankai;,CHEN Donghu;,LI Han;,CHENG Yuanwen;
..............page:65-66,69
The Effects of Different Filling Heights of Granular Activated Carbon on Dynamic Processing Efficiency of Baijiu
DAI Yu;,DAI Hancong;,ZHOU Jun;,YAO Yao;,ZENG Fengming;
DAI Yu;,DAI Hancong;,ZHOU Jun;,YAO Yao;,ZENG Fengming;
..............page:67-69
Determination of Chromogenic Reaction Temperature for the Detection of Methanol by Sulfurous-Acid-Magenta Method
WANG Linghong;,GUANG Jiaquan;,WANG Shaolei;,NI Yongpei;
WANG Linghong;,GUANG Jiaquan;,WANG Shaolei;,NI Yongpei;
..............page:70-71,77
Comparison of Distillation Methods of Yellow Rice Wine Distillate
HE Hongkui;,LI Lan;
HE Hongkui;,LI Lan;
..............page:72-74,77
Effects of Different Distillation Vapor Pressure on the Quality of Nongxiang Baijiu
GUAN Guikun;,WAN Ziran;
GUAN Guikun;,WAN Ziran;
..............page:75-77
The Application of Yellow Water Extract
ZHU Kaixian;,ZHAO Jinsong;,ZHANG Han;
ZHU Kaixian;,ZHAO Jinsong;,ZHANG Han;
..............page:78-80
Development of Honey & Plum Wine
HUANG Xingcai;,CHEN Xiaolian;,HUANG Xingyuan;
HUANG Xingcai;,CHEN Xiaolian;,HUANG Xingyuan;
..............page:81-83,87
Development of Red Raspberry Healthcare Liqueur
SHI Yanqiu;,WANG Xian;,XUE Liping;,XIN Xiulan;
SHI Yanqiu;,WANG Xian;,XUE Liping;,XIN Xiulan;
..............page:84-87
Present Status in Research Technology of Liquor-making Microbial Communities & Next-generation Sequencing Data Analysis
ZHAO Liang;,WANG Li;,WANG Diqiang;,WANG Heyu;,YAN Songxian;
ZHAO Liang;,WANG Li;,WANG Diqiang;,WANG Heyu;,YAN Songxian;
..............page:88-96
Treatment of Rice Soaking Wastewater of Yellow Rice Wine by Coagulation-Absorption Method
LI Bobin;,ZENG Jinhong;,CHEN Feiran;,FANG Wei;,PAN Xingxiang;,SHAN Zhichu;,FANG Yuye;
LI Bobin;,ZENG Jinhong;,CHEN Feiran;,FANG Wei;,PAN Xingxiang;,SHAN Zhichu;,FANG Yuye;
..............page:97-99
Determination of Iron Content in Yellow Rice Wine by Triple-Wavelength Spectroscopy
LI Jinjin;,KUANG Jiewei;,ZHENG Zhongcheng;,HUANG Lixin;
LI Jinjin;,KUANG Jiewei;,ZHENG Zhongcheng;,HUANG Lixin;
..............page:100-102,108
Simultaneous Detection of 13 Kinds of Polyphenols in Fruit Wine by Reversed-Phase High Performance Liquid Chromatography
WANG Yingxue;,LIU Xueping;,SUN Xiangyu;,HOU Caiyun;,ZHAN Jicheng;
WANG Yingxue;,LIU Xueping;,SUN Xiangyu;,HOU Caiyun;,ZHAN Jicheng;
..............page:103-108
Volatile Components of Four Kinds of Baijiu with Steeped Grape Seeds
SUI Ming;,LIU Gendi;,LIU Yanling;
SUI Ming;,LIU Gendi;,LIU Yanling;
..............page:109-111
Determination and Identification of Ethyl Carbamate in Alcoholic Drinks by UPLC-Quadrupole/Electrostatic Field Orbitrap High-Resolution Mass Spectrometry
WANG Chenglong;,HUANG Qiuting;,QI Ping;
WANG Chenglong;,HUANG Qiuting;,QI Ping;
..............page:112-115
..............page:116-118,121
Evaluation of the Uncertainty in the Measurement of Ethyl Acetate in Zhimaxiang Baijiu by Gas Chromatography With Internal Standard Method
JIANG Xing;,WANG Yongjun;,TANG Ying;,ZHANG Wenqing;,ZHANG Huan;,ZHOU Ping;
JIANG Xing;,WANG Yongjun;,TANG Ying;,ZHANG Wenqing;,ZHANG Huan;,ZHOU Ping;
..............page:119-121
Analytical Report on the Quality of Grape Wine Produced in Bazhou
MA Zexin;,ZHAO Xiaoning;,FAN Yong;,Rahman Kader;
MA Zexin;,ZHAO Xiaoning;,FAN Yong;,Rahman Kader;
..............page:122-123,127
Detection of Total Acids & Total Esters in Baijiu by Chromatographic Method Instead of Conventional Physiochemical Method
XIONG Qiuping;,XIE Xiaolan;,PENG Sini;,HE Xin;,LUO Li;
XIONG Qiuping;,XIE Xiaolan;,PENG Sini;,HE Xin;,LUO Li;
..............page:124-127
Identification of Cognac by GC Fingerprints Method
SUN Wenjia;,LAN Yingfan;
SUN Wenjia;,LAN Yingfan;
..............page:128-129,133
Construction of the“Five in One”Management System for Quality Safety of Yellow Rice Wine
ZHANG Laijiao;,GUO Ming;,LI Bobin;
ZHANG Laijiao;,GUO Ming;,LI Bobin;
..............page:130-133
jin pei song yu ta zhu de niang zao gong ye
fu jin quan ;
fu jin quan ;
..............page:134-137