1.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
2.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
3.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
4.
Mild aromatic Chinese spirits
GB/T10781.2-1989清香型白酒
5.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
6.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
7.
Rice aromatic Chinese spirits
GB/T10781.3-1989米香型白酒
8.
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
9.
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。
10.
New type liquor is deployed liquor developed from high quality edible alcohol, and compounded with multiple edible flavoring blending.
新型白酒是用优质食用酒精做基础酒，经调配制成各种香型的白酒。
11.
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
12.
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
13.
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
14.
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
15.
Analysis of The Advantage of Fen-flavor Liquor Making in Luzhou,China Liquor City
浅析中国酒城·泸州酿造清香型白酒的优势
16.
Discussion on the Style of Original Ecological Geng Liquor From the Diversity of Future Liquor Flavor Type
从未来白酒香型的多样性来讨论原生态酒风格
17.
The Stabilization of Maotai-flavor Liquor Production Techniques Is the Base for the Development of Grade Ⅱ & Grade Ⅲ Maotai-flavor Liquor-making Enterprises
稳定酱香型酒生产工艺是发展贵州二三类酱香型白酒企业的基础
18.
Introduction of the Concept of Maotai-flavor Functional Bacteria to Investigate the Formation of Maotai-flavor
引入“酱香功能菌”概念 探索酱香型白酒风味成因