China Brewing 2008 Issue 1 Study on the production processing of medlar wine

Study on the production processing of medlar wine
AN Dongmei;YI Qingping

..............page:91-94

Preparation of fermented sweet potato jelly containing activated probiotics
CHEN Yao;ZHANG Daolei;YU Jie;LU Yinghui;LI Jinglong

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

guan yu bai jiu pin pai jian she yu wen hua ding wei de yan jiu
fu guo cheng

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

da zuo kou wen hua yi cun yu niang jiu
bao qi an

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

wen : jie mo you de zhi zuo ji shu ?
liu guo xin

..............page:102

wen : ru he zhi zuo nan gua jiang you ?
wang min

..............page:102

hai wai wen zhai

..............page:103

Research and development of Schisandra chinensis wine
TIAN Ying

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

Production of apple vinegar drink fermented with Eucommia ulmoides leaves
YE Wenfeng;LENG Guilaua;MEI Junming;CUI Kai;CHEN Ye

..............page:86-88

Research on fermentation technology of aloe-tea fungus compound beverage
WANG Dongmei;GUO Shuxian;WANG Qingjie;QIAO Mu

..............page:82-85

Development of nutritional asparagus vinegar
ZHAO Guihong

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

Production technology of buckwheat wine with syrup prepared by Lin-fan rice wine starter and tartary buckwheat powder
WANG Jianguo;WANG Qi

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

Determination of trace plumbum in red wine by graphite furnace atomic absorption spectrophotometry
ZHOU Li;CHU Chengding;CHEN Wenjun

..............page:76-77,94

Research on the fingerprint characteristics of vinegar in ultraviolet spectrum
BU Lijun;LI Zhixi;XIE Huadong;ZHANG Xueliang;WU Ruiqin;LI Bo;FAN Yanli

..............page:74-76

Study for detection method on pectinase extraction with aqueous two-phase system
WANG Xu

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

Selection of excellent strains for soy sauce brewage from hazelnut protein meal
JIA Jun;WANG Lijiang;XU Yin

..............page:69-71

Study on fermentation technology of L-His produced by Corynebacterium glutamicum S6
QIU Yanlin;LIANG Liang;XING Guangjian

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

Isolation, screening and application of yeasts from fermented bran-koji of Maotai-flavor liquor
MA Rongshan;LIU Ting;GUO Wei

..............page:17-18,25

Study on the stability of green pigment produced by a soil bacterium and the biological characteristics of this strain
GUO Fenghua;WANG Hui;MAO Dejiang

..............page:19-22

Study on the optimization and application of pancreatin immobilization conditions
ZHAO Jiang;LIU Peng;SONG Qingming;WANG Yanping

..............page:22-25

Study on the changes of nutriments and related enzyme activities during the culture of Ganoderma lucidum
CHEN Zhijie;GU Zhenxin;XIE Chunyan

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

zhong guo niang zao shang ban yue kan zheng gao jian ze

..............page:后插1

xing ye dong tai

..............page:25,90,96

Pickle processing of sweet melon
LI Xuegui

..............page:65-68

Selection of excellent natural yeast for kiwi wine
ZHOU Yiqin;LUO Anwei;LIU Xinghua;XU Huaitong;AN Hongmei

..............page:63-65

Category and production technology of Japanese pastes, a comparative study with Chinese pastes
SONG Gang

..............page:57-62

Production of red pigment from waste liquor of potato starch industry by fermentation of immobilized cells
WANG Keming

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

Maturity of fermented soy-sauce paste evaluated by the improvement of amino acid content
GAO Shichang;LI Wenjun

..............page:51-54

Brewing technology with reducing koji and adding activator in soy sauce making
ZHANG Heying;WU Jinxia;LIN Yanbin

..............page:49-50

Study on microwave catalyzed synthesis of 10-hydroxy decanonic acid by one-pot method
LI Yu;LI Shanji;LIN Chunxiao;HUANG Li

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

Study on fuel ethanol production by solid-state fermentation of sorgo straw
DONG Yongsheng;LIU Tongjun

..............page:44-46,71

Changes of dissociative calcium and amino acid nitrogen in smashed yak bone paste treated by fermentation or enzymolysis
CHEN Dan;ZHANG Chuanlin;ZHU Dongmei;YANG Zhirong;SUN Qun

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

Study on the optimization of acetic fermentation conditions
LIN Sen;JIANG Yujian;GUO Jianna;LI Jianrong

..............page:39-40,68

Study on liquid fermentation conditions for rapid production of vinegar
ZHAO Chunyan;WANG Peng;WANG Shuqin;KANG Lixing

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

Improvement of MRS medium by co-addition of Natamycin and Sorbic acid
LIU Shuliang;ZHAN Li

..............page:33-35

yuan wei shi zhong bu yu guan ai ni de ren du zhe fu zhong
zhong guo niang zao bian ji bu

..............page:前插1

Mechanism and application of various clarifiers in alcoholic drink
LI Yanmin;ZHAO Shuxin

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

Research progress of actinomycete cellulases
WU Bin;HU Yizhen

..............page:5-8

Strain screening on production of nutritional or non-nutritional complex enzymes and its application in soy sauce or vinegar brewage
SHI Anhui;YANG Lihua;SHI Yalin;MENG Xiangchun;CHEN Jian

..............page:9-13

Isolation and identification of nitrite-degrading lactic acid bacteria from traditional pickled vegetable
JIANG Xinyin;LI Xiaohui;ZHANG Bosheng;REN Daming

..............page:13-16