The selection of strain of aspergillus in yeast of yellow rice wine;

Pilot test report on the yellow rice wine production with rice puff;

Research on the determination of the alcohol degree and the content of amino acid nitrogen in rice wine by near infrared spectroscopy;

Discussion on solving the problem of rice wine deposition;

Relationship between metabolites of wheat Qu microorganisms and flavor of rice wine;

Study of using resin to reduce Higher Alcohols in chinese rice wine;

Study on enzymatic characteristics of acid urease to hydrolyze urea in Chinese rice wine;

Optimization of the fermentation conditions of Chinese rice wine using potato as auxiliary material;

Entire liquid state production sweet potato leaf health yellow wine research;

Study and development on healthy Yihuang yellow wine;

The application of DHG clarifier in the turbidness clearance in millet wine;

With modern bioengineer technology, based on its own brewage advantage, Jiangdiao wine combines millet wine with many functional factors perfectly, such as Ganoderma Liciudm polysaccharide, flavonoid, functional oligosaccharide determinant.