Improving the quality of moromi and the ratio of raw sauce output by the way of change the brew condition、the way of administration、strains of production,the quantity and the concentration of the koji making mixture salt water in the process of high salt diluted state fermentation to make high natural brew soy sauce.

The development prospect of brew sauce in china;

The liquor is produced with red sorghum as raw materials and quality Lang Spring water as production water by specific production techniques of "Four High and One Long".

Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production.

as examples to investigate the production status of Baiyunbian liquor from 2008-2009.

Based on the causes for Japanese multi-strain fermentation,together with the present problems of multi-strain fermentation,it points out that expert scientific workers should realize the importance of multi-strain fermentation and devote to the prosperity of soy sauce industry.

The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.

Study on soy sauce brewage with barley malt sprouts;

Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;

bisporus soy sauce reached the first class level of national standard for brewage soy sauces.