1.
Study on the Brewing Technology of Chinese Cherry and Change of the Aroma Components;
中国樱桃果实酿酒工艺及香气成分变化研究
2.
Brewing of Semi-sweet Yellow Rice Wine with Purebred Yeast
纯种酵母发酵酿制善酿酒的工艺研究
3.
Teaching Reform and Exploration of the Course:Brewing Technology
《酿造酒工艺学》课程教学改革与探索
4.
Studies on Process Optimization of Conversion of Fermentable Sugar into Ethanol by S.cerevisiae;
酿酒酵母高转化率酒精发酵工艺条件优化研究
5.
Production of pueraria beer with the process of whole wheat beer and its nutritional evaluation
全小麦啤酒工艺酿制葛根啤酒及其营养学评价
6.
During production a Chablis style handling and wine making is used.
采用夏布丽风格酒的采摘酿造工艺制造。
7.
Brewing Technology and Non-bio-stability of Kiwifruit Wine;
猕猴桃干酒酿造工艺及其非生物稳定性研究
8.
Study on the Key Brewing Technology and Production of Ale Beer;
上面Ale啤酒研制及其关键酿造工艺研究
9.
Study on Oenological Characteristics & Dry Wine-making Process of V.amurensis Rupr. in Liuhe, Jilin
吉林柳河山葡萄酿酒特性及干红工艺的研究
10.
Investigation on Miao Nationality's Traditional Chongyang Liquor-Making in Guangxi Rongshui
广西融水苗族重阳酒传统酿造工艺考察研究
11.
Research on the Innovation of Xifen-flavor Liquor Making Process and Characteristic of the Product
凤型白酒酿造工艺创新与产品典型性的研究
12.
Study of Brewing Technology and the Volatile Components of Wampee Rice Wine
黄皮糯米酒的酿造工艺及香气成分的研究
13.
Optimization on anthocyanins extraction from grape wine pomace
酿酒葡萄皮渣中花色苷提取工艺的优化
14.
Optimization of the Techniques of S.cerevisiae Immobilization by Sodium Alginate and PVA
海藻酸钠-PVA固定化酿酒酵母制备工艺的优化
15.
Influence of high gravity brewing dilution on hydrogen bonding
啤酒高浓酿造后稀释工艺对体系氢键的影响
16.
Study on the Production Techniques of Hawthorn Furit Wine & Measurement of Organic Acids in Hawthorn Fruit Wine by HPLC
山楂酒酿造工艺研究及山楂酒中有机酸的HPLC测定
17.
Effects of Different Brewing Technology on the Quality & the Characteristics of Cabernet Sauvignon Rose Grape Wine
不同酿造工艺对赤霞珠桃红葡萄酒品质特征的影响
18.
Inducement of Resveratrol in Postharvest Grape and Effect of Enological Practices on Resveratrol in Wine;
葡萄采后白藜芦醇的诱导与酿造工艺对葡萄酒中白藜芦醇的影响