1.
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
2.
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
3.
Distinctive Aroma of Two Chinese Liquors: Yanghe Blue Sky and Niulanshan Erguotou Liquors
浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究
4.
Measures of Improving the Premium Product rate of Luzhou-flavor Liquor
提高浓香型大曲酒特优品率的几点措施
5.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
6.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
7.
Taishan Tequ Liquor belongs to pure Luzhou-flavor type in Luzhou-flavor liquor and its styles are elegant pit aroma, soft taste and clean aftertaste.
泰山特曲属于浓香型白酒中的纯浓派，其特征为窖香淡雅，醇和绵甜，余味爽净。
8.
Analysis on Microbial Communities in Luzhou-flavor Liquor Through Culture Independent Approach;
利用免培养法对浓香型白酒曲药细菌菌群的解析研究
9.
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
10.
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。
11.
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。
12.
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
13.
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
14.
Research and Application Esterifiing Enzyme of Luzhou-flavor Liquor
浓香型酒酯化酶工程的研究及其应用
15.
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
16.
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
17.
It is classified into "elegant" Luzhou-flavor liquor and "mellow" Luzhou-flavor liquor according to its taste.
浓香型白酒“浓郁”与“淡雅”两大流派分流日趋明朗。
18.
Research Solid-state Fermenting Liquor Process of the Prediction Model
浓香型白酒固态发酵规律模型的预测研究