Liquor-Making 2005 Issue 1 The Relationship of Yeast Specific Growth Ratio and Product and Substrate in Ethanol Fermentation

The Relationship of Yeast Specific Growth Ratio and Product and Substrate in Ethanol Fermentation
wang ying chen ; an jia yan

..............page:28-30

The Study of the pH kind Cluster of the Distilled Spirit Yeast Fungus
li guang hui

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

Application Research Progress on Fermentation with Uncooked Materials
gong ying zhen ; li feng xiang ; guo wei zuo ; wang xin yu ; liang shuang bo

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

Analysis on Microbes in Brewing Mass of Strong Aromatic Spirits during Fermentation
qiao zong wei ; zhang wen xue ; zhang li zuo ; zhang qi sheng ; yue yuan zuo

..............page:18-22

Application and Cultivation of Effective Microzyme in Daqu
sun jia fang

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

ya jiao fu gong sheng chan gong yi diao zheng chu tan
zhong yu ye ; cui feng yuan

..............page:14-16

Analysis on the key techniques of making morthern Baohaoqu of middle - high temperature
tang rui

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

DEVELOPMENT OF RESEARCH ON ETHANOL FERMENTATION BY MIXED- CULTURE
deng li hong ; wang yan hui ; ma run yu

..............page:32-35

Study on Wine Acidity Adjustment in Winemaking
chen ji feng ; yang mei rong ; li shao hua

..............page:35-39

The Rtine Determining And Evaluation of Nutritional Quality About Wine of Canarium Album
xiang min ; kuang xiao dong ; yang yong ; yu xiao qin

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

guo jiu jiao mu de xuan yu yan jiu jin zhan
shen tong

..............page:43-44

Research on Origin of Abioelement and the Quality in Rice Wine
yang guo jun ; pan xing xiang ; li bo bin

..............page:45-49

The manufactre of white wine
sun you hai ; wang pei zhong

..............page:49-51

Effecting factors and prevention on nonbiological stability of highand barley yellow wine
jiao ying chun

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

Effect of Higher Alcohols on Beer Flavors and Content Control during Beer Brewing
liu hai bing

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

Studies on Extraction and Functional Properties of Malt Protein
xiao lian dong ; ji e yu ; ge zhong qiao

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

Purification and Identification of Lactobacillus Isolated from Beer
zhao min ; yang kai ; sun pei long

..............page:58-61

Pilot Scale Studies on the 50 Ton Top Fermentation of Wheat Beer
liu zuo ; wang cheng zhong ; shang ming

..............page:62-64

Starch and Amylases Changes duringWheat Malting
jin yu hong ; zhang kai li ; zhang xing chun ; du jin hua

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

The Analysis of Examination Method and Hygienic Standard of Coliform Bacteria for Fermented Wines
bai feng zuo

..............page:68-70

proposal on techrological in novatio of Lu zhou flavour Daqu Baijiu
yang xing an

..............page:70-71

Waste water treatment in productionn of Bai jiu
song jie shu ; qian li hua ; liu hong jie

..............page:72-73

guo jiao 1573 dui xiao shu mian yi gong neng de ying xiang
li hua ; xiao shun han ; zhang hong ; li liang ; xiong yu xia ; zhang liang ; ying hong ; ni bin ; hu jie ; ren jian bo

..............page:73-74

Study on the determination of veratric alcohol in wine by Hplc
gao nian fa ; jiang li ; zhang jian ; zhang jun

..............page:75-77

The Method for the Determination of the Effective Content of Sodium Pyrosulfite- Iodimetry
li hong ; shao wei ping ; guo rui han ; zhang wu jiu

..............page:94-95

Control of HMI in the system of dilution and mixture in equipment of Baijiu and beverage
zhang fang bo

..............page:96-98

ri ben qing jiu de li shi
yang rong hua

..............page:98-100

guo jiu mao tai yan yi dong fang shen yun -- jian lun mao tai jiu zai shi pin ke ji fa zhan zhong de zuo yong he ying xiang
zhuang ming yang

..............page:101-105

zhu jiu xiao fei zhe xin zhong de ming pai " heng shui lao bai gan " huo " zhong guo chi ming shang biao "
yang zhi qin

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

Improvement of quality and selection of structure on product
wang chang nan ; shen zhi shen

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

Forecast model and analysis of beer Development in China
zhou shi shui

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

zhong guo niang jiu xing ye te shu gong xian jiang bu fen ren yuan gong zuo ye ji jian jie

..............page:6-7

Respecting history knowledge and talent
wang yan cai

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

Current Situation and Developing Prospect of Yellow Rice Wine
li jian rong

..............page:2-4

An outstanding enterprise wuliangyi Co Ltd in the industrialization of new type
zeng zu xun

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

Quantitative analysis of ethanol in the xylose fermentation broth using GC
mou jian lou ; wang zuo ; chen zhi zhou ; tian yi ling

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

The Formation of Beer Colourity and Technological Improvement Measure
sun dong fang

..............page:79-80

Study on The Processing Technology of Fermentation Mulberry Wine
guo wei zuo ; ma zhao rui ; yang gong ming ; bai yan hong ; gong ying zhen ; liang shuang bo

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

Development of "Green wine" And its Serialization
wang zhun sheng

..............page:83-84

Improve and create of tradition of Xifeng Liquor
deng qi bao ; zhang li xin

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

The Design Of Concentrating And Distributing Control System In The Course Of Processing Polluted Water In Beer Factory
li yi

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

HPLC Determination of Amino Acids of Beer with Internal Standard
zheng zuo ; wang yun chuan ; huang yan jun ; li hong ; luo huai min ; wu yong yang ; zhang wu jiu

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

Video Image Acquisition on Inspection System of Empty Beer Bottle
wang cheng ; bian shao hui ; zhou ze kui

..............page:91-93