1.
Mild aromatic Chinese spirits
GB/T10781.2-1989清香型白酒
2.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
3.
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
4.
Application of Yellow Water in the Blending & Fermentation of New-type Liquor and Xiaoqu Fen-flavor Liquor
黄水在新型白酒及小曲清香型白酒中的勾兑及发酵应用
5.
Improvement of Chinese Fen-Flavor Spirit Ester Flavor by Mixed Fermentation with Apple Juice and Alcoholic Fermentative Material and Its Mechanism
苹果汁酒醅混合发酵提高清香型白酒酯香的作用与机制
6.
Study on the application of immobilized yeast in in Chinese liquor fermentation
固定化酵母在清香型白酒发酵的应用研究
7.
Investigation on the Effects of Physical Aging on the Microconsituents in Fen-flavor Liquor and the Structure of Liquor Body
物理催陈法对清香型白酒微量成分及酒体结构影响的探讨
8.
Effect of Air and Microorganisms in the Air on Fen-flavor Liquor Fermentation;
空气及空气中的微生物对清香型白酒发酵的影响
9.
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
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.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
13.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
14.
Rice aromatic Chinese spirits
GB/T10781.3-1989米香型白酒
15.
The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear.
初步弄清了老白干香型白酒酒醅发酵过程中主要微生物和酶活力的变化趋势。
16.
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
17.
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。
18.
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。