The relationship between the changes in Microflora and the evolution of physical and chemical factors in the Wuliangye-flavor daqu were revealed,which provide foundation for enhance the quality of the Wuliangye-flavor daqu.

Wuliangye Group Kept Pace With Times to Make Great Achievements;

Chinese Famous Liquor——Wuliangye and Drinker's Health;

Brand Strategy s Comparison and Analysis?between the Greatest Two White Spirit Enterprise of China——The Gain and loss of Wuliangye and Maotai s Brand Strategy;

Comparison among Posphine Fumigation Modes for Packaged Grain;

In the end, it concludes that we should progress the combination of wrapped food transport, spread food transport and container transport.

Xiangjiao wrapped starter was produced by 90 % wheat and 10 % garden pea through grinding,starter-stepping and bank-entry fermentation(adequate rise of starter-making temperature).

The effects of the use of different wrapped starter on liquor-making were investigated through the adjustment of the proportion of wheat in liquor-making, and the result indicated that 9010 wrapped starter was better than pure wheat starter for liquor production by multiple grains in Jianghuai drainage area.