1.
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
2.
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
3.
Selection of Isolation Media of Microbes in the Fermentation Pit of Chinese Strong Aromatic Spirits
浓香型白酒窖池微生物分离培养基的选择研究
4.
Analysis on Microbial Communities of Yeast in Chinese Luzhou-flavor Fermentation Pits;
浓香型白酒窖池发酵过程中酵母类微生物的分析
5.
Comparison of Several Physiochemical Indexes between in Pit Mud and in Soil of Luzhou-flavor Liquor
浓香型白酒窖泥与土壤几种理化指标的对比分析
6.
Taishan Tequ Liquor belongs to pure Luzhou-flavor type in Luzhou-flavor liquor and its styles are elegant pit aroma, soft taste and clean aftertaste.
泰山特曲属于浓香型白酒中的纯浓派，其特征为窖香淡雅，醇和绵甜，余味爽净。
7.
Investigation on the Application of Manmade Pit Mud in the Production of Luzhou-flavor Liquor in North China
人工窖泥在北方浓香型曲酒生产中的应用
8.
Rational Application of Saturated Water for Pit Entry in the Production of Luzhou-flavour Liquor
浓香型曲酒生产入窖饱浆水的合理使用
9.
The importance of attached mud cellar quality to the liquor quality in the Luzhou-flavor liquor making is reviewed.
论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性。
10.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
11.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
12.
Application of Caproic Acid-producing Bacterium and Man-made Fermentation Pit Mud to Improving the Quality of Qingke Liquor
应用己酸菌及人工培养窖泥提高浓香型青稞酒质量的研究
13.
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
14.
Baiyunbian Liquor is the typical representative of Maotai-Luzhou-flavor liquor.
白云边酒是浓酱兼香型白酒的典型代表。
15.
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
16.
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
17.
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。
18.
Research on the Improvement of Base Liquor Quality Using the New Cellar Maintenance Technology
利用新型养窖技术养护窖池,提高原酒产质量的研究