1.
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
2.
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
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 determination method of microbial optimal acidity range in Luzhou-flavor liquor production is described in detail.
详细地介绍了浓香型白酒生产中有益微生物最适酸度范围的测定方法。
5.
Research on the Application of Distiller's Grains in the Culture of Agrocybe cylindracea
浓香型白酒丢糟生产茶树菇的初步研究
6.
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
7.
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
8.
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
9.
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
10.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
11.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
12.
Developmental Direction of Microbial Technology in the Luzhou-flavor Liquor Industry
微生物技术在浓香型白酒业的发展方向
13.
Selection of Isolation Media of Microbes in the Fermentation Pit of Chinese Strong Aromatic Spirits
浓香型白酒窖池微生物分离培养基的选择研究
14.
The importance of attached mud cellar quality to the liquor quality in the Luzhou-flavor liquor making is reviewed.
论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性。
15.
Investigation on the Application of Manmade Pit Mud in the Production of Luzhou-flavor Liquor in North China
人工窖泥在北方浓香型曲酒生产中的应用
16.
Rational Application of Saturated Water for Pit Entry in the Production of Luzhou-flavour Liquor
浓香型曲酒生产入窖饱浆水的合理使用
17.
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。
18.
In this paper,by freezing and concentrating Muscat grape juice,then fermenting it,a kind of high quality sweet white wine was produced.
通过采用冷冻法浓缩玫瑰香葡萄汁,然后进行发酵,生产出了一款优质的甜白型葡萄酒。