Liquor-Making 2013 Issue 4 Effect of Different Yeast Volume on Sweet Sorghum Stalks Solid State Fermentation

Effect of Different Yeast Volume on Sweet Sorghum Stalks Solid State Fermentation
QIAN Shi-kai;LIU Xin-yu;XING Jian-ling

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

The Application Study of Cassava Pretreatment Method by Thermal-stable Glucosidase
SHANG Yong-mei;BAO Yi-hong

..............page:86-89

ren wu jie shao

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

The Technology of Crab Apple Wine Processing
LI Zhen-lin;TONG Xiao-fang

..............page:96-97

Progress of Lignocellulose Pretreatment Technologies of Cellulosic Ethanol
HUANG Jia-jun;DU Jin-bao;YAN Li;ZHANG Min-hua;LV Hui-sheng

..............page:23-27

yu mi xu fa jiao jiu
zhang yu zhu ; zhang jia zuo ; zhao yun cai

..............page:94-96

kai chuang mian rou ling xiu pin pai da zao dong bu bai jiu zhi du

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

Application of Comprehensive Quality Evaluation Index in the Fight Against Fake of Brandy
ZENG Wan-xian;XIONG Han-hong

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

White Wine Turbidity Removal of Barley Wine in Frozen Machine the Application
ZHAO Cheng-yuan;ZHAO Sheng-yuan

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

Introduction to Oak Barrels Aging Technology Application
YANG Chun-qing

..............page:49-52

Measurement of BOD5 in Waster Water From Alcohol Production
XU Xiu-mei;ZHAO Yun-cai

..............page:92-94

Technology and Flavor Characteristics of Baiyunbian Koji Liquor
ZHANG Hong

..............page:46-49

The Identification of an High-yielding Caproic Acid Bacteria by Using the 16s rDNA Sequences
GUO Yi-shan;SU Jiang-bin;CHEN Mao-bin

..............page:72-75

Studies on the Formula of Fermentative Medium With Straw and Beer Lees as Major Component for the Production of Cow Feed
LI Na;LV Wei-min;ZHAO Yun-cai;ZHAO Shan-shan;XIA Hai-hua

..............page:66-68

Effect of Vacuum Distillation on the Flavor of Fermented Soybean Aromatic Type Liquor Zhaijiu
GUO Bo;HE Guo-liang

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

The Antioxidative Activity of Sulfide and Pyrazine Compositions in Sesame-Flavor Liquor
SUN Xi-shi;LI Wen-hua;LI Rong;GAO Chuan-qiang;CUI Gui-you

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

Research on Extraction Technology and Enzyme Quality of Invertase From Yeast
ZOU Dong-hui;GUO Hong-wen

..............page:69-72

Study on Primary Fermentation Technology of Blueberry Wine
YANG Shu-fang;WANG Jin-jie;ZHOU Wei-dong;GAO guang-quan;WANG Xiang-yang;CAO Xue-dan

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

Effect of Material Input Temperature on Fen Liquor Making
ZHEN Pan;ZHOU Li-na;WANG Xiao-yong

..............page:42-45

Exploration of Microorganisms, Temperature and Substance of the Fermenting Pits of Sanjing
YANG Dong-hai;CUI Jing-jing;CUI Hai-hao

..............page:53-57

Application of ‘SH-2’ Esterifying Strain in Serofluid Esterification
LIU Zi-hong;LI Xue-si

..............page:78-80

Prevention Measures for Highland Barley Wine Turbidity
LALU Zhong;LI Shan-wen

..............page:64-65

Application of Monascus Producing Esterase and Aroma-Forming Yeast in Er Guo Tou liquor Production
AI Jin-zhong;MA Mei-rong;NIE Jian-guang;WANG Chao

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

Around The Wheat Leaven Chinese Rice Wine Characteristics
MAO Qing-zhong

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

Analysis of the Brewer's Yeast Metabolism on Different Materials
XIN Chun-hui;XU Wei-hong;WANG Feng-li;XU Ling;DONG Qiao-juan

..............page:29-32

dong cang mei jiu tai bai shan

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

2013 nian zhong guo jiu ye xie hui bai jiu fen hui guo jia ji bai jiu ping wei nian hui ji yao

..............page:110

Maintenance Method on the Fermentation Pit Mud
LI Lei;LI Yang;FANG Chun-yu;REN Yong-li

..............page:14-17

Determition of Ethyl Carbamate in Brandy By Gas Chromatetography/Mass Spectrometry
XIONG Han-hong;LIU Jiafei;ZENG Wanxian

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

The Study of Baiyezhushou Health Wine
WANG Jin-liang;KONG Lian-jun;ZHI Lu;LIANG Meng

..............page:39-42

Comparison of the Clarifying Effects of Olive Wine by Several Clarifiers
HUANG Xing-yuan;GUO Zheng-zhong

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

Talking About the Plight of the Liquor Industry and Strategies
ZHAO Shan-shan;LI Na

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

Thinking About the Development of Current Liquor Industry

..............page:3-4

di er jie zhong guo bai jiu ling xiu feng hui hui yi ji yao

..............page:107-109

Optimize the Environment in Order to Improve Liquor Quality of the New Workshop
MA Qun

..............page:35-38

The Study on Sichuan Wine Industry Run Recycle Economy
ZHANG Xiao-lan

..............page:12-14

Research on the Turbidity Components in Honey Wine and Clarification Technology
FU Guo-cheng

..............page:8-11

The Innovation Pattern of Product Chinese Liquor Technology Process Technology Innovation and Sense Quality:Liquor Quality Improvement Through Liquor Flavor Fusion
ZHAO Zhi-chang

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