Liquor-Making 2004 Issue 4 Primary Study on the Relationship Between organic acids and yeast viability in beer

Primary Study on the Relationship Between organic acids and yeast viability in beer
dong xia ; li qi ; gu guo xian

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

Citrinin produced by monascus sp.and its detection or control
chen xu feng ; zhou li ping ; sun bai shen ; ma li feng ; jia bo

..............page:113-116

Half direct type three tower four alcohol distillation craftapplication of equipment
ji bao kang

..............page:116-118

yin jiu suo tan ( si )
yi xiang xuan

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

duo liang nong yu xing -- zhong guo ming jiu jian nan chun yu yin zhe jian kang
zhuang ming yang ; chen hui jiao

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

Information Techniques to Advance Rapid Development of Liquor-making Industry
le yang

..............page:45-46

Application of wheat malt in production of beer
yin sheng hua

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

The study of antioxidative activity of polyphenols in beer
fu zhao hui ; li qi ; gu guo xian

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

qing lao jiu ( lu jiu ) de yan zhi
ye jiang

..............page:51-52

Study on expression of antigenic character from yeasty fusants
yuan yao wu ; zhang wei ; ma zuo ; li ying jun ; lin yang

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

Effet of Biological Separating Treatment of Brewery Wastewater
liu jian long ; shen wen bo ; zhou huan xiang ; yang lian sheng

..............page:35-37

pi jiu sheng chan zhong de tian jia ji yu pi jiu wen ding xing de guan xi
li qi ; li yong xian ; gu guo xian

..............page:33-34

shai xuan you liang jun zhu ti gao pi jiu de fa jiao du
li hai juan ; zhang shu yan ; xia zhen jiang ; wang zhen wei

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

Study on VDK value of Beer influenced by α-acetolactatedec-arboxylase and α-amino-Nitrogen
song an dong ; zhang jian wei ; li qiang ; wang shun ; gao yu qian

..............page:30-31

AN ANLYSIS OF CHANGE OF ORGANIC ESTER IN THE MIXED SOLUTION THAT INCLUDED LOW-DEGREE ALCOHOL AND WATER IN THE COURSE OF STORE
xu chao zuo ; zhou chun hong

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

Brewage of yellow wine by mechnization and traditional technology
yang guo zuo ; zhao bao cheng

..............page:54-55

Reduction of Fusel oil by Fermentation with Leucme-auxotrophic mutant of Beer Yeast
li jia zuo ; xiao dong guang ; han tao

..............page:56-58

The Method for the Determination of the Effective Content of Sodium D-isoascorbate-Iodimetry
li hong ; weng yi ping ; lin ying hui ; guo rui han ; zhang wu jiu

..............page:59-60

The Automatic Control System of Wort Preparation
li tian li

..............page:61-63

Automation of central control system in pure brewing of beer
zuo zhen ping

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

A study on Juice bear of kuerle pear
zhou hong ; di jin lan ; tong jun mao

..............page:65-66

bao nei ph fa ping jia jiao mu huo xing de yan jiu
dong jian jun ; shi zuo ying ; jia shi ru

..............page:67-69

Development of Tomato Draft Beer
lu zheng qing

..............page:69-70

Development and production of strawbery beer
xu le san ; wu zhi min

..............page:71-73

Test research of fermentation additive in liquor production
zhao wen hong ; bai wei dong ; li ming nan ; chen shi jie

..............page:74-76

tuo chou suan su de ti qu ji tuo chou suan su pi jiu de kai fa
sun yi ; zhang wei

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

The manufacture expert number nine of changing traditional production pattern of chinese Baijiu
chen yue chun

..............page:78-79

Study on the improvement of quality in new type Chinese Spirits by Perv aporation Using Composite Silicone Rubber Membrane
zeng li ; zeng fan jun ; xiao ze yi ; huang wei xing ; yan zhi yong

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

Simultaneous Determination of Trace Metals in Liquor by ICP-AES
miao yan lin ; liu zuo

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

Combine treatment by potassium permanganate and actirated carbon,Speed up the ageing of chinese spirits fermented by sorghum
shang yi liang

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

Precautionary measures of scale formation in evaporator of DDGS system
li jian jun ; li zhong yu

..............page:87-88

Optimization of Production Technologies of Spirit With Uncooked Materials Fermentation Method
yang hui

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

cong du chuang shuang xiao chuan lian fei re zheng fa ji shu tan gu wu jiu jing po ti zhi sheng ji ji gai bian huan jing wu ran de shuang xiang xiao yi
jin xian da ; jiao yu zuo ; wang peng ji

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

Screen on clearer of rice wine and study on condition of clearing
zhu qiang ; xia yan qiu ; chen jing

..............page:93-94

Research on the Utilization of HACCP in the Brewing of Xiaogan Race Wine
li ji liang

..............page:95-97

Determination of Magnesium and Lead and Copper and Iron in Rice Wines by Inductively Coupled Plasma Mass Spectrometry
li lai bing

..............page:98-99

Extraction and Quality Test Of the β-(1,3) Glucan from the Yeast Residua
li xiang ; luo cang xue ; li li

..............page:27-29

High-quality Liquor "Yan guo gong daqu", s research and development
jia zhen wen

..............page:25-27

Study on Luzhou-flavour Liquor by Piling Fermentation
zuo yong ; liu da yu ; wu hua chang

..............page:22-24

jiang xiang xing jiu zhong de ru suan ji ru suan yi zuo
yu yong

..............page:21-22

Study on the extracation of flavoring materials from yellow water with supercritical CO2
ye zuo ; shi bing jie ; zhang ze ting ; yu en ping

..............page:18-20

Study on the opplication of rare resources in brewing of Lu zhou Bai jiu
luo hui bo

..............page:16-17

fu yu lao jiao jiu de gou dui yu diao wei
jiang feng chun

..............page:14-15

Study on difference of heavy metal content and physical characteristics in cellar mud of Luzhou Laojiao
zhang liang ; ren jian bo ; tang yu ming ; ren dao qun ; yao wan chun ; liao jian min

..............page:11-13

Studies on technology of fermented plum wine
guo yi ru ; li shu fang

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

haccp zai shu zuo jiu niang zao gong yi zhong de ying yong
zeng jie ; gao hai yan ; song ru

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

Study on production test of low alcoholic sallow thorn wine added with CO2
gao yu ling

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

Determination of Phenols of Cider with HPLC
hao hui ying ; zhao guang zuo ; chen yun

..............page:108-110

yu mi jiu jing chang fu chan pin yu mi you sheng chan ji shu
liu zhen yang ; liu chao

..............page:111-112

The doctrines of chinese Baijiu
wang gui yu

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

zhong guo biao zhun hua xie hui jian jie

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

ming xie

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

shu xun

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

kuai su hui fu ren gong lao jiao sheng wu gong neng de you xiao tu jing
yao ji cheng ; zhang zong qi

..............page:8-10

jia qiang huang jiu xing ye de biao zhun hua guan li ti gao qi ye jing ji xiao yi
xu yue zheng

..............page:5-7

How will the chinese Baijiu enter international market
wu yong yi ; chen shao hua

..............page:4-5

e luo si fu te jia de qi yuan
fan tian peng

..............page:2-3

Taste test of sensory quality of Baijiu
zeng zu xun

..............page:1-2

zhou lao , zai tian tang li wei xiao -- ji " bai jiu tai dou " zhou heng gang xian sheng
yang zhi qin

..............page:A5-A7

zhen qing zhi xie
zhou xin ming

..............page:A4-A4

qian yan wan yu song zhou gong
gao yue ming ; zhao jian hua ; li yong qing ; zhao zhi chang ; gao jing yan ; jin pei zuo ; liu hong huang ; han yin

..............page:A4-A4

huai nian wu shi zhou heng gang xian sheng
shen zuo fang

..............page:A3-A3

zhou heng gang tong zhi sheng ping jian jie

..............page:A1-A2

quan guo bai jiu zhu ming zhuan jia zhou heng gang ci shi

..............page:封二