Liquor-Making 2002 Issue 3 Improvement and innovation on the evaluating method of sense of Baijiu

Improvement and innovation on the evaluating method of sense of Baijiu
li wei

..............page:11-12

jiu dao feng yun qi shui jiang ling feng sao
zhao tong ; wang cong

..............page:10-11

ru he jiang di pi jiu sheng chan guo cheng zhong de rong jie yang
chen yu ting ; yang wei dong ; xiao he yun

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

pi jiu fei shui chu li ji shu
wang zhi jian ; yang gui ru

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

Development Of Warmbeer
zhang yu jie ; xu chang ling ; shi wei xin

..............page:76-77

qian tan pi jiu zhong hei mao de xing cheng yu yu fang
zhang wen bao ; shao zhi yuan ; guan ya bin

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

long kui guo jiu de yan zhi
cao jun sheng

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

The Pilot study of cleanliness production technology for fuel—alcohol
wang rui ming ; cheng dian lin ; ma xia ; jia shi ru

..............page:80-82

The comprehensive utilization of distiller's liquid grain after alcohol fermentation
zou dong hui ; liang min ; shao hong

..............page:82-83

wen hua ming jiu de kou gan yu gong yi te se
li xiao tian

..............page:13-13

Great Scientist Pastenr(三)
yi xiang xuan

..............page:14-14

THINKING TO PURIFIED LIGUOR
fu wan xu

..............page:15-15

21 shi ji zhong guo pi jiu gong ye de ke chi xu fa zhan dao lu
huang li juan ; shao guo zhuang

..............page:16-18

The Application and Study of Acid ALFA- Amylase
zhang li ping ; xu yan ; jin jian zhong

..............page:19-22

niang jiu pu tao pin zhong de shi ying xing yu zai pei fang shi
li hua

..............page:22-25

The basic study on Liquor aroma related to Chromatograph skeleton components in Liquor
wu tian xiang ; yang hai long ; zhang ke chang

..............page:25-28

Making use of Yellow water esterified liquid to improv the famous liquor rate of Yanghe
cui ru sheng ; fan wen lai ; zhou xin hu

..............page:29-31

Common problems in the production of Lu zhou - flavour Baijiu of low alcoholicity
li shou jun

..............page:32-33

Cultivation of soft - flavour Hong xin qu
cui zhi yong

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

Applocation of the technology of independent distillation and mixdistillation in production of liquor- making
wang ya qing

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

Technolngical test on improving quality of soy sauce flavour Daqu Baijiu by Pure microorganis
zhao xi yu ; zhao dan ; zhao zuo

..............page:36-38

Pondering on application of biotechnigue in nutrient liquo
wang xu qiang ; guo yi ; chen feng ge

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

Formation and treating method of bitter in Baijiu
zhang yu chi ; hu zhuang

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

Discussion of the development direction of metrient Baijiu
zuo xiao fang ; li zhen lin ; wang zuo wen

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

Content and ratio of ethyl aldehyde and acetal in Baijiu
lin wan fu ; li fu yu ; li zhen lin

..............page:42-43

Study on Bittering Mechanism of Sweeten Glutinous Rice Wine
jiang shi yun ; huang wei ming ; rong yuan ping ; tao yi ; tang yan qiong

..............page:43-45

Discussion on problems in the development of Jinmei Red Wine
wang ke ; mou qing shan ; mou ; wang xiao jun

..............page:46-47

Analysis of copper and sediment of the applejack
liang tao

..............page:48-49

Reseach & Produce of Lemon Wine
xie lin ; zhang zuo huai ; wang ping xian

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

Preparation of SOD enzyme from yeast
xu su ; chen cheng ; li jing jie

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

Study on the fanctional beverage with Dichotomofactor of oligosaccharides of isomaltose
wang fang an ; xiong you zhi ; pan cong dao ; hu xiao zuo ; wang shang yu

..............page:52-54

The Physical and Chemical Change of Soaked Pork Fat in CHI- XIANG Style Rice Wine Processing
zeng xin an ; zhang ben shan

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

Study on factors coming from the period of beer production on content of acetaldehyde
wang de liang ; wang gui shuang ; xiao he yun ; zhao di fei

..............page:57-60

shi shi ming pai zhan lue yong zuo qi ye qing chun jiang su yang he ji tuan you xian gong si zheng chuang " zhong guo chi ming shang biao " ce ji
wu jia jie

..............page:8-9

zhi liang shi gen ben shi chang wei dao xiang guo jia ji bai jiu ping wei yu shi chang ying xiao guan xi yan tao hui qu de gong shi bai jiu gou ping " zhuan ye jie ding " yu " shi chang ren zhi " ying you ji rong he
yang zhi qin

..............page:7-8

wo men yao liao jie yuan chan di
yang ming

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

jia ru wto hou , ming bai jiu qi ye de chu kou ce lue tan tao
pu xuan ang

..............page:5-6

The Use of Concentrating And Distributing Control System in the Course of Brewing Beer
li yi

..............page:61-62

Production of pure unpasteurized beer
shi wei xin ; wang zuo ; xu chang ling

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

Processing study on banana wine fermented by immobilized Saccharomyces cerevisiae
zhou shi shui ; ding jin guo ; yao ru hua

..............page:64-66

A temperature measurement & control network system of beer ferment tanks
liu zhao hong ; xu guo hua ; wang sui lou

..............page:67-68

ti gao pi jiu kou wei de tan tao
yang zhao feng ; wang jun ping

..............page:69-69

Middle test on the beer of low content of malt
ren kai yang ; yang guan zhong ; jiang li yong

..............page:70-72

pi jiu zhuo du de ying xiang yin su
fan jin liang ; li chun shu

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

Improvement of quality of Luzhou - flavour Daqu Baijiu by bioeng ineering technique
sun qi dong ; jiang shu fen ; hao chuan jie ; duan qing mei ; zhang dong sheng

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

use and repair of china made horizontal spiral centrifuge
chen shi zhong ; xiao shu li ; meng xiang bao

..............page:85-86

Production of high- quality pit mud by the activedry pit- mud- functional bacterium
wang lian sheng

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

Application of computer in tracing system of quality of Chi - flavour Bai jiu
he xiao chun ; he song gui

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

chuan tong lao shi tang hua guo lv cao gai zao you hua de tan tao
li feng shan

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

Processing method of turbidity of wort from barcey variety scarlett of france
zhang wei

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

Application of air chromatogoaphy on identification of true and false Fen Bai Jiu
ren run bin

..............page:90-91

Study On the Substitute for Formaldehyde in Beer Brewing
zheng jin cheng ; zheng xiang peng

..............page:91-94

Application of Sepiolite in clarification and filtration of wine
wang ji zhong ; zhang zhen yu ; zhu zhi gang

..............page:95-96

li yong xiang liao ti dai biao yang ce ding bai jiu zhong si da zuo de xiao zheng yin zi
tang dao wen ; xie yu qiu

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

Determination of Fe in fruit spirit
zhang xiao yan

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

The determination of cyanogen compound in liquor
yu yan ling ; liu xue mei ; zhao jin song

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

The technology and facility for the production of Iow- temperature liquid carbon dioxide
lu guo wei

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

Second filling method of keeping identical content of liquid
luo zhi hui

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

The chinese liquor industry after entry of WTO(二)
qin han zhang

..............page:107-110

Discussion on the culture with Jiugui' s characteristics
qin qi wen

..............page:111-113

2002 nian niang jiu gong ye ke ji yu fa zhan zhan lue yan tao hui zhao kai
xiao dan

..............page:18

hua xi jiu qu chang tui xing xin de qi ye biao zhun
li bin

..............page:28

chuan jiu zai zhan zhong guo bai jiu " zuo tou "
wang cong

..............page:33

"nong xiang xing bai jiu guo jia biao zhun " jiang xiu ding
fan wen lai ; chen xiang ; xu nai yi

..............page:36

"zui zhi ling " neng shi jiu de xiao liang zeng da ma ?
li bin

..............page:103

2002 chun ji quan guo tang jiu jiao yi hui san ji
chen feng ge ; wang cong

..............page:114

zhong guo shi pin gong ye xie hui bai jiu zhuan ye xie hui 2001 nian gong zuo zong jie

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

jiu lian qu tan
sun qi dong ; sun yan an

..............page:41

shi ying xing shi kai tuo chuang xin wei wo guo bai jiu xing ye jian kang fa zhan er nu li
wang yan cai

..............page:1-4