1.
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
2.
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
3.
Technical Quality Control & Management in the Production of Luzhou-flavor Liquor
中国浓香型白酒生产过程的技术质量控制与管理
4.
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
5.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
6.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
7.
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
8.
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
9.
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
10.
The Change Rule of Four Mass Ester During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中四大酯减少特点的分析
11.
Application of the Method of "Diagnosis & Treatment According to Overall Analysis of the Symptoms" in the Production of Luzhou-flavor Liquor
“辩证施治”法在浓香型白酒生产中的应用
12.
Research on the Application of Fuzzy Model Identification Method in Liquor Quality Evaluation
模糊模型识别方法在浓香型白酒酒质评价中的应用研究
13.
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。
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.
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。
16.
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
17.
Taishan Tequ Liquor belongs to pure Luzhou-flavor type in Luzhou-flavor liquor and its styles are elegant pit aroma, soft taste and clean aftertaste.
泰山特曲属于浓香型白酒中的纯浓派，其特征为窖香淡雅，醇和绵甜，余味爽净。
18.
Analysis on Microbial Communities of Yeast in Chinese Luzhou-flavor Fermentation Pits;
浓香型白酒窖池发酵过程中酵母类微生物的分析