1.
Fast screening of amylase-producing bacteria from liquor daqu
白酒大曲中产淀粉酶细菌的快速分离
2.
Comparison between Huangtai Starter with Deshan Daqu Starter
皇台酒曲与德山大曲酒曲的比较研究
3.
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
4.
white wines such as chardonnays or rieslings; a white burgundy; white Italian wines.
例如夏敦埃酒或者雷司令酒等白酒；白色勃艮第酒；白色意大利酒。
5.
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。
6.
Chinese wine has many varieties, including white spirit, Shaoxing wine, fruit wine, beer, medicinal liquor and makes-up-wine roughly.
中国酒大体上可以分为白酒、黄酒、果酒、啤酒、药酒和配制酒。
7.
Comparison and Reseach of the Yeast for Making Hard Liquor of Shaoyang and Heng-nan Winery;
衡南酒厂与邵阳酒厂大曲的比较研究
8.
Determination of Houhuoqu in Fen Daqu Admixture by Amylase Isozyme Electrophoresis
汾酒大曲后火曲定量分析方法的研究
9.
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
10.
Herbal medicine starter, one of the traditional xiaoqu, is the saccharifying ferment for Chinese traditional xiaoqu liquor and it has long history.
药曲是我国传统小曲白酒的糖化发酵剂,为传统小曲之一,历史悠久。
11.
A dry white Italian table wine.
苏瓦韦酒：一种意大利干白餐用白葡萄酒。
12.
Effect of different amount of Qu on fusel oils in Sauce-flavor liquor
不同加曲量对酱香型白酒中杂油醇影响探讨
13.
ANALYSIS OF THE NUTRITIONAL COMPONENTS OF SWEAT RICE-WINE
云南通海曲陀关甜白酒营养成分分析及评价
14.
Detection of dominant microorganisms in Daqu at different storage stage
白酒酿造中不同时期曲块优势菌株的测定
15.
Application of compound enzyme in the production of Yunnan Xiaoqu liquor
复合酶在云南小曲白酒生产中的应用研究
16.
Characteristics of Monascus Esterifying Enzyme and Its Application in Liquor-making
红曲霉酯化酶特性及在白酒酿造中的应用研究
17.
Isolation of thermotolerant protease producing Bacillus from Fen Daqu and fermented grains
汾酒曲醅中产高温蛋白酶芽孢杆菌的分离
18.
The Research of Brand Strategy for Kinmen Kaoliang Liquor in White Liquor Market of Mainland China
金门高粱酒在大陆白酒市场品牌战略之研究