1.
Mao-tai, which is made in the Chishui river valley area in the northern part of Guizhou Province in southwest China, is known for its extremely special fermentation technique.
产于中国西南贵州省北部赤水河谷地带的茅台酒，以酿制工艺十分独特而知名。
2.
Brewing of Semi-sweet Yellow Rice Wine with Purebred Yeast
纯种酵母发酵酿制善酿酒的工艺研究
3.
During production a Chablis style handling and wine making is used.
采用夏布丽风格酒的采摘酿造工艺制造。
4.
Study on the Key Brewing Technology and Production of Ale Beer;
上面Ale啤酒研制及其关键酿造工艺研究
5.
Production of pueraria beer with the process of whole wheat beer and its nutritional evaluation
全小麦啤酒工艺酿制葛根啤酒及其营养学评价
6.
Optimization of the Techniques of S.cerevisiae Immobilization by Sodium Alginate and PVA
海藻酸钠-PVA固定化酿酒酵母制备工艺的优化
7.
Optimization of Making Koji and Fermenting Conditions on the Process of Brewing Special Millet Paste;
风味粟米酱酿制过程中制曲及发酵生产工艺条件的优化
8.
The Study on the Technology of Brandy Brewing and the Parameters of Quality Evaluation;
白兰地酿造工艺及质量评价指标研究
9.
Teaching Reform and Exploration of the Course:Brewing Technology
《酿造酒工艺学》课程教学改革与探索
10.
Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger
梨、姜复合果醋饮料酿造工艺的优化
11.
Evolution and development of soy sauce production technology in China
我国酱油酿造工艺的演变与发展趋势
12.
Study on the technology of soy sauce with product from corn gluten meal
玉米蛋白粉酿造酱油生产工艺的探讨
13.
Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar.
详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。
14.
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
研究以桑椹为主要原料,采用控温发酵技术酿制桑椹果酒的工艺流程。
15.
Optimal Fermentation during Low-salt Fish Sauce Preparation Using By-products from Fresh Fish Processing
淡水鱼加工下脚料速酿低盐鱼露的工艺研究
16.
Inquiring into the new technology of half enzymatic hydrolysis half koji process to produce coy sauce
半酶半曲法酶解酿造酱油新工艺的探讨
17.
Selective Breeding of Acetic Acid Bacteria and Study of Brewage Technology of Shanxi Overmature Vinegar;
山西老陈醋醋酸菌选育与酿醋生产工艺研究
18.
Studies on Process Optimization of Conversion of Fermentable Sugar into Ethanol by S.cerevisiae;
酿酒酵母高转化率酒精发酵工艺条件优化研究