Liquor-Making 2007 Issue 4 Evaluation on Key Limit Value of Fruit Wine Flash Sterilization

Evaluation on Key Limit Value of Fruit Wine Flash Sterilization
ZHANG Zhong-yue

..............page:81-82

Effect of Active Iron on Cellar Mud Aging
XIANG Zong-fu

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

Investigations on Malus Siversii (Wild Apple)Fruit Wine
HUANG Xin-gui

..............page:86-87

The Development of Green Prum Glutinous Rice Wine and Blending of Cocktail
WEI Yu-fang;QIN Fei-zhang

..............page:87-90

The Research of Atomic Absorption Spectrophotometry of Calcium Oxide Content in Chinese Rice Wine
MA Li-hui

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

Research on Aloe Rice Wine
XU Fang

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

Study on the Processing of Corn Vinegar Drink
YUE Chun;LI Ji-hong;WANG Lei;ZHANG Feng-cun

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

Study on Steam Exploded Stalk Hydrolyzed by Cellulase
HE Yong;XUE Li-xin;LI Shu-jun

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

New Technology of Rum Making From Sweet Sorgum Juice
LI Sheng-xian;CHEN Lian-jiang;WU Guo-feng;CHEN Li;ZHAO Hui;JIA Shu-biao

..............page:80-81

Rapid Determination of Alcohol Content in Distilled Spirits Using Long Wave NIRS With PLS Regression Method
WU Ling;LIU Jia-yin;GUO Wei-liang;CHEN Shu-yan;REN Xiao-dong

..............page:77-79

Research Progress in Glucoamylase and Expression of Glucoamylase in Saccharomyces cerevisiae
HU Xi-feng;WANG Zhao-yue;ZHANG Bo-run

..............page:73-76

Discussion on Tower Malting System
ZHANG Jian-zheng;YANG Ying;YANG Jun

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

Improving Yield of Monascus Pigment
ZHAO Chun-Hai;KAN Zhen-rong

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

In Beer Diacetyl Ingredient Formation and Control
SUN Mei-ling

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

Research Progress in the Mannose Glycoprotein of Liquor-making Yeast
HU Zhao-hui;YIN Yan;YUE Qiang

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

The Beer Factory Recircuvating Cooling Water Treatment Technique Research
ZUO Yong-quan

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

Primary Polyphenols in Wine and Their Function
LI Guang-yu;PENG Li-ping

..............page:60-61

Development of Study on Sensory Evaluation in Wine
WANG Wen-jing

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

Catalase Plays an Anti-oxidant Role in Blakeslea Trispora
XU Huan;YUAN Qi-peng

..............page:54-57

Research on Comprehensive Using of Sweet Sorghum Solid State Fermentation Residue
SONG Jun-ping;CHEN Hong-zhang;MA Run-yu

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

Study on Sorgo Straw Producing Fuel Ethanol on Solid-State Fermentation
DONG Yong-sheng;XU Jun

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

Famous Chinese Liquor Specialist: FAN Chang-xiu

..............page:1

Famous Chinese Liquor Specialist: XIONG Xiao-mao

..............page:2

Relationship Between Alcoholic Judgment and Some Physiological Characters of Taste and Smell
LIANG Bang-chang

..............page:3-5

Zhou Lao Within Our Living Memory
XU Zhan-cheng

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

Discussion on Relationship Between Alcoholic Drinking and Health From Medicine and Nutrition Point
SUO Ying

..............page:7-9

Taking About Millet Wine in North China
WANG Gui-yu

..............page:10-12

The Energy Utilizing Status and Prospects of the Crop Straw Resources
ZHANG Jin-tao;ZHOU Chuan-yun

..............page:12-15

The Evolution and Development of New Type Liquor
WU Ye-dong;WU Guo-feng;JIA Shu-biao

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

The Spirits Developing Trends of Our Country
CAI Yu-bo;ZhANG Guo-hao;WU Zhen-ye

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

The Analysis on Free-ride phenomenon in Chinese Wine Industry
TANG Wen-long

..............page:23-25

Orientation of Functional Liquor
HUANG Shu-sheng;ZHANG Yan;LOU Hong-lu

..............page:26-28

Discussion on Development of Ningxia Wine Brewery in Circular Economy
YU Hui-ming

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

The Review of the Research of Aroma Compounds in Chinese Liquors
FAN Wen-lai;XU Yan

..............page:31-37

Study on Microbes in Wall of Tian-Di Bao Cavity Storing With Liquor Which is the Greatest Natural Liquor Storeroom in the Word
TANG Yu-ming;YAO Wan-chun;REN Diao-qun;ZHUO Yu-chong;HE Shi-Xing;YUN Min

..............page:38-41

Mystery of "Jiannanchun" Flavor
XU Zi-jing

..............page:41-42

Discussion on "Bitter Taste" in Liquor
WANG Hua-bin;ZHENG Li-qun;HAN Xiao-dong

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

Production of Crude Ethanol (crude alcohol) From Sweet Sorghum Stems-The Key Techniques for Solid Fermentation
ZHENG Shi-mei;LI Yuan-you;WU Li-xing;LIU Yong-li;ZHANG Zhan-jin;FENG Tie-ying;DANG Yong-hua;JIANG Xi-wei;ZHANG Yan;ZHI Yong-he;PANG Chun-mei

..............page:45-47

Key Steps of Improving Liquor Flavor of Sesame Flavor Style Bandongjing
ZHANG Feng-guo

..............page:47-48

Brewing Technology of Stem-apex of Sweet Potato Wine
MENG Xin-hui

..............page:100-101

Discussion on Flocculation of Beer Yeast
YANG Xiu-jiong;HAO Jian-guo;LI Chen

..............page:102-103

Determination of Saccharin Sodium, Cyclamate and Citric acid in Wine
LI Zhen-lin

..............page:104

Determination of Diacetyl in Beer by UV-spectrometer
KONG Lu-yi

..............page:105-106

Discussion on Application of Flavor Type Fusion in Luzhou-flavor Liquor Making
LI Da-he