1.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
2.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
3.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
4.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
5.
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
6.
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。
7.
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
8.
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
9.
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
10.
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
11.
Gas Chromatography Internal Standard Method for the Uncertainty Evaluation of Ethyl Caproate Content Measurement in Luzhou-flavor Liquor
气相色谱内标法测定浓香型白酒己酸乙酯含量的不确定度评定
12.
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。
13.
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
14.
Distinctive Aroma of Two Chinese Liquors: Yanghe Blue Sky and Niulanshan Erguotou Liquors
浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究
15.
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
16.
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
17.
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
18.
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