China Brewing 2011 Issue 7 Improvement of protein stability of white wine by chitosan-bentonite resin

Improvement of protein stability of white wine by chitosan-bentonite resin
L(U)Jing;WANG Dongfeng;LIU Bingjie;LI Yan;XU Ying;XIA Guangli

..............page:112-116

Establishment of Salmonella sp.in pet food irradiation model
ZHANG Chaozheng;WANG Jianling;HUA Boyuan;WU Jun;PAN Jun;SHAO Mingyu

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

Screening, identification and tolerance of Saccharomyces cerevisiae for wild kiwifruit wine fermentation
XU Qingping;ZHU Guangcun

..............page:120-123

Fermentation of γ- polyglutamic acid and its water holding capacity
JU Lei;MA Xia;ZHANG Jia

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

Optimization of assay method of aldehyde dehydrogenase and alcohol dehydrogenase activity in Saccharomyces cerevisiae by response surface methodology
ZHANG Yanqing;JIA Shiru;ZHANG Wujiu

..............page:84-89

Influent factors of nitrite degradation by Lactobacillus rhamnosus
LI Chun;SUN Di;LIU Libo;CHI Tao

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

Carrier-free immobilization of papain
ZHANG Fengjie;YANG Jie;LI Lifeng;LI Wei;ZHU Qizhong

..............page:105-107

Preparation of fish-like flavors by thermal reaction using tilapia hydrolysate
WANG Fengxiang;CHEN Zhong;LIN Weifeng

..............page:97-100

Cultivation and conditions optimization for Se-bioaccumulation of Spirulina maxima
GUAN Bin;YANG yingying;KONG Qing;YOU Yong;GAO Yanyan;ZHANG Ruiqin;LI Xiao;ZUO Tao;LIU Jinchang;HOU Qingyun

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

Production of microporous potato starch by fermentation
HUANG Shihai;CAO Xixiu;HE Xinping;FENG Guofang;HUANG Fei;KANG Chao;WU Kongyang;CAO Pumei;LI Xiangping

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

Fermentation technology of Guidong wild hawthorn wine
QU Fenxia;PAN Zhongtian;WU Guirong;HE Zhongwei;WU Shujie;LI Zhongfang;TANG Zheng

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

Static adsorption of Bacillus extracellular polysaccharide by macroporous adsorption resin
WAN Honggui;JIANG Daohang;WANG Yan;ZHAO Zongsong;WANG Hanling

..............page:130-133

Synthesis of rapeseed oil sucrose esters with solvent-free method
CHAI Lingling;FAN Guodong;GE Jun

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

Change ofresveratrol content in muscat wine during alcohol fermentation
HU Yunfeng;XIAO Juan

..............page:127-129

Yoghurt fermentation characteristics of Lactobacillus plantarum MA2 strain from kefir grains
XU Nü;WANG Yanping;XI Aodeng;ZHANG Bin

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

Succinic acid fermentation from cassava starch
ZHANG Min;MA Jiangfeng;XU Bing;LIANG Liya;LIU Rongming;WANG Guangming;JIANG Min

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

Extraction and determination ofpolysaccharides from two kinds of Umbilicaria hoffm
Gulzar ABDUKEYUM;Maitihasimu WUBULIAISHAN;Pazilaiti BAIHETI;Abdulla ABBAS

..............page:174-177

Change of γ-butyric acid content in wine fermentation
LI Bo;LI Lei;DENG Xuheng;SONG Lei;GAO Nianfa

..............page:171-173

Fermentation conditions and properties of arginine deiminase from Pseudomonas putida UN0705
ZHANG Yuanyuan;LIU Xiaorong;ZHOU Aifang

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

Identification of a porcine ossein grading bacteria and study on its volatile metabolin
XU Yue;WU Yinglong

..............page:124-127

Factors affected contents ofresveratrol in wine
BAO Huimei

..............page:164-167

Analysis of trace components in Chinese liquor by gas chromatography
REN Yulan;TIAN Mi;LI Chunyan;LUO Yujie;MA Tianhui

..............page:177-179

pu tao jiu jia zhi ren zhi ji ding jia min gan qu yan jiu
yang he cai ; xu zuo

..............page:188-191

Fermentation technology of wild Psidium guajava wine
LI Minjie;XIONG Ya

..............page:186-188

Extraction of mannosan from marine Rhodotorula
ZHOU Xianjiao

..............page:117-120

Dynamic analysis of microbial ecological factors in the fermentation pit of Luzhou-flavor Chinese liquor
LUO Hai;LIU Sen;TIAN Wei;LIANG Huazhong;XIANG Wenlian

..............page:108-112

Extraction of flavonoids from bamboo leaves by membrane coupled cellulase
WANG Wenyuan;LONG Hongping;TANG Shouyong

..............page:74-77

Fermentation conditions for acid amylase production by Bacillus subtilis XM-1
HU Yuansen;LI Cuixiang;PAN Tao

..............page:100-104

Detection of flavor compounds in low-fat Monascus fermented sausage
WEN Hao;WU Yinglong

..............page:183-185

Batch fermentation kinetics of spinosad producing strain in a 5-L fermentor
WANG Yan;WAN Honggui;YUAN Jianfeng;CAI Heng

..............page:78-81

Selection and application of lactic acid bacteria from Jiuqu of highland barley wine and cheese
ZHAO Dong;PEI Yiou;LIU Xingzhong;WANG Youzhi;YU Yuanjie

..............page:81-83

Effect of adding perilla leaf extract to Monascus fermentation on its antioxidant activity
XIAO Xiang;ZHOU Liping;MA Xin

..............page:50-53

Ethanol production from hydrolyzed wheat straw by active dry yeast and Pachysolen tannophilus
LIU Hui;WANG Lianjie

..............page:70-74

Extraction ofintracellular polysaccharides from Boletus edulis
YANG Fei;LI Huaxing;ZHANG Huashan;WANG Weiping;ZHANG Xingfeng;CHEN Wei

..............page:151-155

Screening of neutral phytase-producing strain and optimization of production conditions
WANG Wenjun;HUANG Meina;XIA Yanguo;MA Min;XU Haifeng;ZHU Qizhong

..............page:89-93

Application of infrared spectroscopy inthe analysis of grape and wine
ZHANG Li

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

Extraction of antioxidative compounds from black seed with ethanol
Gulbostan AIDAR

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

xin xi dong tai

..............page:140,162

Research progress on liquor aging technology
WANG Yunpu;REN Na;LIU Yuhuan;RUAN Rongsheng;ZENG Wenwen;YANG Liu;LIU Chengmei;PENG Hong

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

Production technology of vinegar with high concentration
GAO Suguo;QIAN Feng

..............page:163

Oenological characteristics of indigenous Saccharomyces cerevisiae strains cultured in synthetic grape must
NI Jun;LIN Xiao;LIANG Hengyu;CHEN Jingyu;HAN Beizhong

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

Determination of phthalic acid esters in edible oil by GC-MS
LI Renwei;CHENG Guihong;WANG Tao;QU Jin;WANG Jian,;XU Yuecheng;XIAO Lin;TANG Shi

..............page:180-183

Optimization of solid-state fermentation conditions of cellulase produced by Aspergillus niger HQ-1 with response surface methodology
ZHANG Hui;SANG Qing

..............page:17-22

Enzymatic characteristics of lipase produced by Mucor sp.and its fermentation conditions
ZHANG Weiguo

..............page:134-137

Adaptability of 8 Streptomyces sp.strains isolated from mud of pit wall to acid and alcohol
PU Lan;YOU Ling;HE Qin;WANG Tao

..............page:61-64

Optimization of extraction and detection methods of total phenol from Langjiu Liquor vinasse
CAO Xinzhi;YOU Jianming;XIONG Li;CHRN Yongjing

..............page:137-140

On-line monitoring of conductivity of three alcoholic drinks during fermentation
LI Chongwei;SONG Yong;LI Hongtao;HAO Gang;SHEN Zhiwei

..............page:36-38

Application of dynamic analysis method for quality improvement of Chinese liquor
LIU Shuling;ZHAO Deyi;ZHAO Decai

..............page:168-171

Influences of production process on the non-biological stability of beer with large-proportion adjunct
MA Geli;HE Hong;HE Yongyin

..............page:148-151

Optimization of fermentation conditions for Auricularia auricular and brown rice vinegar based on artificial neural networks and genetic algorithm
LI Hailiang;WANG Ying;ZHANG Jie;PIAO Meizi

..............page:141-143

Effect of soybean polysaccharides on gelatinization and gel properties of rice starch
WANG Siyuan;QI Junru;YANG Xiaoquan

..............page:155-158

Brewing technology of wine with purple sweet potato and grape
SHI Jinglue;ZHANG Anning

..............page:158-162

Effective degradation of 4-Nitroquinoline-1-Oxide by Lactobacillus salivarius
BA Zhaoyong;CHEN Jingyu;HAN Beizhong

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

Breeding and fermentation conditions of L-threonine producing strains
ZHANG Huiling;WU Suping

..............page:144-147

Research progress on extraction, function and application of lutein
WANG Yanbo;SHI Yan;TANG Huian

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