China Brewing 2005 Issue 6 qi ye xin xi

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China Brewing
0254-5071
2005 Issue 6

qi ye xin xi

..............page:63

zhuan li 4 ze

..............page:61

hui xun

..............page:45

xin xi lian jie

..............page:5,15,19,33,53,65

How to product rosa wine?
WANG Min

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

Future trend of pickle industry
LI Xue-gui

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

Research and development of rice wine with dried tangerine peel
WANG Jian-guo

..............page:62-63

Research on fermentation technology of mulberry fruit vinegar
YAO Yun-you

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

Development of Chinese chestnut beer
LI Xiang-li;ZHANG Zi-de;WANG Xue-jing;ZHAO Cong-zhi;ZHANG Hui-po

..............page:56-57

Detection of residual ethanol in acetic fermentation
XIN Ruo-zhu;DING Min

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

Brewing technology and quality control of Xiangxue rice wine
YANG Bai-rong

..............page:51-53

Improvement on the cleaning method of beer fermentor
LU Wen-ge;LEI Jian;GU Guo-xian

..............page:46-51

Analysis of the color of soy sauce paste
GAO Shi-chang;WANG Bao-yin;WU Jia-ru

..............page:43-45

Discussion on the transform Saladin germination bin to acetic fermentation device
PENG Tao

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

Effects of different technology on heat efficiency in the drying process of distillers' grains
XIA Ping

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

Discussion on the sterilization temperature of rice wine
MAO Qing-zhong

..............page:34-38

Study on the technology of brewing soy sauce with byproduct from brewing beer instead of soybean meal
SHEN Jin-yu

..............page:31-33

Study on processing technology of vinegar from the distillate
ZHANG Zhi-gang;HE Ru-liang;CHENG Jiang-hong

..............page:29-30

Effects of inorganic salts and trace elements on the fermentation of α-Acetolactate decarboxylase
ZHAO Chun-hai;KAN Zhen-rong

..............page:26-29

Study on fermented soybean polypeptide and its function
SHAO Wei;XIONG Ze;HE Xiao-wen

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

Breeding of salt tolerance mutant of Saccharomyces cerevisiae and the primary study on the genetic characters
GU Jin-lan;WANG Chang-lu;CHENG Shu-mei;GU Xiao-bo;CHEN Mian-hua

..............page:20-22

Pilot scale production of wheat beer by top fermentation in the 50 ton fermentation tank
LIU Ye;WANG Cheng-zhong;Shang Ming

..............page:16-19

Study on the antimicrobial effect of chitoolidosaccharides with different molecular weights in brewing soy sauce
CAI Jun

..............page:13-15

Optimization on immobilized cell fermentation of monascus pigment with complex carries
WANG Ke-ming

..............page:9-12

Isolation and identification of the protease-producing strain for miso-making
SUN Jian-qiu;LIU Jing-quan;ZANG Wei;XIAO Jing;WU Yun-hong

..............page:6-8

Multi-strain fermentation--the important way to improve the quality and flavor of soy sauce and vinegar
LIN Zu-shen

..............page:1-5