1.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
2.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
3.
Metabolic Analysis of the Microbial Community in the Fermented Grains of Luzhou-flavour Liquor
浓香型白酒酒醅微生物群落代谢分析
4.
Analysis on Microbial Communities in Chinese Luzhou-flavor Liquor Pits;
中国浓香型白酒窖池微生物区系解析
5.
Analysis of the Microbial Ecology in the Strong Aromatic Chinese Spirits Cellar;
中国浓香型白酒窖池微生物生态研究
6.
The Use of "Differentiationtyping" in Chinese Strong Aromatic Spirits Producing
“辩证施治”在浓香型白酒生产中应用
7.
Investigation on the Separation of Microbes in Luzhou-flavor Fermented Grains and Luzhou-flavor Distiller's Grains
浓香型白酒糟醅微生物分离方法初探
8.
It is classified into "elegant" Luzhou-flavor liquor and "mellow" Luzhou-flavor liquor according to its taste.
浓香型白酒“浓郁”与“淡雅”两大流派分流日趋明朗。
9.
Research Solid-state Fermenting Liquor Process of the Prediction Model
浓香型白酒固态发酵规律模型的预测研究
10.
The Development and Auxiliary Application of Computer Blending in the Luzhou-flavor Liquor
浓香型白酒计算机辅助勾兑系统的开发与应用
11.
Investigation on the Effects of Grains Moisturing on the Distillation Efficiency of Luzhou-flavor Liquor
浓香型白酒润粮工艺对蒸馏效率的影响研究
12.
The Change Rule of Total Ester Total Acid During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中酯减少途径的研究
13.
Determination of Organic Acids Content in Liquor by Ion Chromatography
离子色谱法测定浓香型白酒中有机酸含量
14.
Investigation on the Measures to Ensure the Quality Stability of Luzhou-flavor Liquor Before & After Bottle-filling
确保浓香型白酒灌装前后质量稳定的措施探讨
15.
Research on the Application of Distiller's Grains in the Culture of Agrocybe cylindracea
浓香型白酒丢糟生产茶树菇的初步研究
16.
Developmental Direction of Microbial Technology in the Luzhou-flavor Liquor Industry
微生物技术在浓香型白酒业的发展方向
17.
The Change Rule of Four Mass Ester During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中四大酯减少特点的分析
18.
Application of the Method of "Diagnosis & Treatment According to Overall Analysis of the Symptoms" in the Production of Luzhou-flavor Liquor
“辩证施治”法在浓香型白酒生产中的应用