Liquor-Making 2009 Issue 1 Research Review on Formation and Catalytic Mechanism of Glucoamylase

Research Review on Formation and Catalytic Mechanism of Glucoamylase
ZHU Wen-you;WANG Xin-hui;ZHANG Chao

..............page:21-23

Study on Supercritical Fluid Extraction Technology in the Production of Alcohol
LIU Bao-ju;ZHANG Yan-wen;LIU Xiao-feng;DU Jin-bao

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

Health Function and the Evaluation of Chinese liquor
DENG Yi;QI Hui;ZHANG Wen-xue

..............page:15-17

Production of Sesame Flavor Style Liquor by Complex Grains
ZHANG Feng-guo

..............page:11-14

Fermentation of D-xyiose for Ethanol Production by Pichia Stipitis
ZHANG Ya-yun;DING Chang-he;LI Li-te;WANG Yan-min;WANG Luo-lin

..............page:23-26

Progress of Research of the Cellulose Saccharification in Supercritical Water
GONG Gui-fen;QIN Xing-zhen;HUANG Yu-dong;ZHONG Jing;CHEN Dan;ZHANG Ming-yu

..............page:27-30

Future-current Situation and Development Prospects of the Equipment Manufacture and Utilization in Chinese Beer Industry
SUN Zhao-guang;GAO Fa-bin;LIU Rui

..............page:30-32

Review on the Technological Development of Luzhou-flavor Style Liquor
ZHANG Su-yi;SHEN Cai-hong;XU De-fu

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

Specialized Koji Making Promotes the Technology of Koji Production and Liquor Quality
LI Da-he;LI Guo-hong

..............page:3-7

Famous Chinese Liquor Specialist: ZHANG Jia-lin

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

Famous Chinese Liquor Specialist: ZHAO Zhi-chang

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

Development of Active Ingredient in Brewing Grape Wine Dregs-Resveratrol
LIU Bing-shuo;CHEN Jie;CHEN Cheng;HAN Jian-chun

..............page:33-36

Review on the Yellow Fermentation Liquid in the Luzhou-flavor Style Liquor Making
PENG You-xin

..............page:37-39

New Measure in the Production Technology of Luzhou-flavor Liquor
LI Gui-hai

..............page:39-40

Identification of Yeast From the Melon Juice of Spontaneous Fermentation*
LI Bao-kun;MAO Xiao-ying;CHEN Jun;ZHANG Jian

..............page:41-43

Sensory Evaluation and Appreciation of Laobaigan-flavour Liquor
LV Hao

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

Determination of the Flavor Components of Yellow Water by GC Direct Injection Method
ZHANG Yan;GUO Yi-shan;CHEN Mao-bin;LI Zhi-bin

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

Study on Microbes on the Ground Around the Jars of the Workshops During the Fermentation Process of Hengshui Laobaigan Liquor
LI Cui-xia;ZHANG Yu-hang;TONG Lan-xin;AN Hui-ling

..............page:47-49

The Preliminary Typing and Breeding Mildew A3-2 of Luzhou Daqu
REN Dao-qun;YAO Wan-chun;TANG Yu-ming;LIAO Jan-min

..............page:50-51

The Esterification Characteristic Rεsearch of Esterified Red Yeast (Enzyme)
XU Qian-jing;CHEN Mao-bin;ZHANG Yan;CHEN Lin;YAO Ji-cheng

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

Discussion on the Accurate Determination of Total Esters in Liquor
GUO Gang;LEI Qin

..............page:74-75

Investigation of Soft Type of Seabuckthorn Fruit Rice Wine Using Red Koji
WANG Jian-guo

..............page:76-78

Summary of New Fashionable 25.8%vol Liquor Technology
LIU Chang-qing;LI Wei

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

san shi nian cang sang ju bian lai zi hei long jiang sheng bai jiu long tou qi ye fu yu lao jiao gong si de bao dao
jiao hai ; zhao hui ; dai li bo

..............page:96-99

Isolation and Enrichment of Flavor Substances in Xifeng Liquor
Shanxi Xifeng Jiu Group Co., Ltd.

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

pu tao jiu gu dong xi yang hua xin shang zhi liu fa guo san wei mu diao hua cai shou de xi yue
guo song quan

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

History, Status and Development Trend of Zhima-flavor Chinese Spirits
LAI An-gui;ZHAO De-yi;CAO Jian-quan

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

guan yu bai jiu chuang xin ying xiao zhong xu yao guan zhu de ji ge wen ti
zhang suo xiang

..............page:88-90

New Breakthrough of Xifeng Liquor and the Focus of Efforts to Enhance Brand-several Considerations and Suggestions on the Production of Xifeng Liquor
FU Guo-cheng

..............page:85-87

The Study of Nitraria Sibirica Wine
LU Chang-zhen;SHAN Yong-kai;LIU Hong-zhi

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

Characterization and Evaluation of Luzhou-flavor Style Base Liquor
SUN Qing-wen;HUANG Xia-hua;XU Qili;HE Zu-qiang

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

Application of BIOLOG Microplate Technique to the Study of Daqu Microbial Diversity
LI Hao;LUO Hui-bo;HOU Hua;HEN Pan

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

An Experimental Investigation on Swelling and Pervaporation by the Composite PDMS Membrane*
LI Hong-liang;YAO Yin-jiao;WEN Xiao-tao

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

Discussion on the Accuracy of Liquor's Micro Component Determination by Gas Chromatography
LIU Guo-ying;MU Wen-bin;TANG You-hong;XU Shi-rong

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

Selection of Isolation Media of Microbes in the Fermentation Pit of Chinese Strong Aromatic Spirits
YOU Jian;CHEN Mao-bin;FANG Shang-ling;LIU QIAN-sheng

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

Investigation of the Technology of Lees Koji Production
XIE Guo-pai

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

Investigation of New Type of Low Alcoholic Liquor With the Combination of Luzhou and Maotai Flavor Styles
ZHANG Jia-xin;GAO Hui-rong;ZHOU Li-li

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

Yeast Cultivation in the Production of Koji Liquor
WANG Wei

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

Specific Technology of Cave Storage of Fragrant Gui Liquor
XIANG Zong-fu;PENG Yan

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