1.
Development Trend of Microbiological Techniques in the Production of Lu-type Liquor
微生物技术在泸型白酒业中的发展方向
2.
Change of Main Compositions in Lu-type Liquor During the Distilling Process
泸型白酒主要物质组分在蒸馏过程中的变化
3.
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
4.
Effects of Luzhou Laojiao Aged Pits on the Development of Lu-type Liquor--In Memory of the 90th Anniversary of Luzhou Daqu Winning Panama Exposition Golden Prize;
泸酒老窖资源对泸型酒发展的影响——纪念泸州大曲荣获巴拿马金奖90周年
5.
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。
6.
Primary Study on the Aerial Aspergillus of the Ancient Liquor Brewhouse in Luzhou City
泸州古酿酒作坊空气曲霉菌初步研究
7.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
8.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
9.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
10.
Mild aromatic Chinese spirits
GB/T10781.2-1989清香型白酒
11.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
12.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
13.
Rice aromatic Chinese spirits
GB/T10781.3-1989米香型白酒
14.
Summary of New Fashionable 25.8%vol Liquor Technology
25.8%vol新型时尚白酒工艺
15.
Luzhou Laojiao Daqu Liquor-National Treasure --Collation Records of Luzhou Laojiao Daqu Liquor in1950 s;
泸州老窖 国之瑰宝——泸州老窖大曲酒五十年代查定记实
16.
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。
17.
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
18.
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