1.
Study on Technical Optimization in the Production of Semi-sweet Red Qu Yellow Rice Wine for Mechanized Big Pots Fermentation
机械化大罐发酵生产半甜型红曲黄酒工艺优化研究
2.
Simultaneous Detection of Monascine and Ankaflavine in Monascus Pigments by HPLC
HPLC法同时测定红曲色素中的红曲素和安卡红曲黄素
3.
Study on the Variety of Beer Physical Parameters and the Brewing Technology of Hongqu Beer;
啤酒物性参数变化的研究与红曲啤酒酿造
4.
EFFECTS OF SACCHAROMYCES CEREVISIAE ON THE MYCELIAL GROWTH OF MONASCUS SPP.
酿酒酵母对红曲霉菌丝体生长的影响
5.
Compared discussion between the machine-making and traditional raw wheat koji in rice wine brewing
黄酒机制生麦曲与传统生麦曲的比较探讨
6.
Application of Raw Qu and Cooked Material Qu in Chinese Rice Wine Production;
生麦曲和熟麦曲在黄酒生产中的应用研究
7.
Methods for Quality and Wine Age Determination of Chinese Rice Wine Based on Near Infrared Spectroscopy;
黄酒品质和酒龄的近红外光谱分析方法研究
8.
Determination of Total Sugar Content in Chinese Rice Wine by Mid-infrared Spectroscopy
黄酒总糖含量的中红外光谱定量检测
9.
Study on the brewing of yellow rice wine with ginseng,longan and jujube and its function
人参桂圆红枣黄酒的酿制和功能研究
10.
Characteristic Aroma of Light Aroma Style Chinese Rice Wines and Effects of Wheat Qu by GC-O Coupled with GC-MS;
清爽型黄酒香气特征及麦曲对其香气的影响
11.
Research on the Fermentation Characteristics of Functional Monascus for Brewing
酿酒用功能性红曲霉菌的发酵特性研究
12.
Use of Monascus in the Production of Ergoutou Base Liquor
应用红曲生产牛栏山二锅头基酒的研究
13.
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
14.
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
15.
Red Eye is red beer with an egg yolk floating on the surface.
鸡尾酒红眼睛需要在表面上加一个蛋黄。
16.
Inspection and Evaluation of Tomato and Rice Wine by Electronic Nose;
基于电子鼻的西红柿与黄酒的检测与评价研究
17.
Determination of Hydroxysafflor Yellow A in Shujing Huoluo Spirit by HPLC
HPLC法测定舒筋活络酒中羟基红花黄色素A含量
18.
Optimization on the Spray Drying Technology of Monascus Yellow Pigment
红曲黄色素浓缩液喷雾干燥的工艺优化