Quality guaranteed system of Kejia yellow rice wine was discussed in this paper.

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

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

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

Study and development on healthy Yihuang yellow wine;

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;