1.
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。
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.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
5.
Mild aromatic Chinese spirits
GB/T10781.2-1989清香型白酒
6.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
7.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
8.
Rice aromatic Chinese spirits
GB/T10781.3-1989米香型白酒
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.
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
11.
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。
12.
Effects of three kinds of yeasts on aroma of Italian Riesling dry white wines
3种酵母对贵人香干白葡萄酒香气的影响
13.
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
14.
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
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.
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
18.
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