1.
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
2.
Study on the Change in Physiochemical Indexes of Fermented Grains During the Fermentation Process of Baiyunbian Liquor
白云边酒发酵过程酒醅各理化指标变化研究
3.
Capability Study of the Strains Separated from Different Fermented Grains and Daqu Starters
不同酒醅和酒曲中分离菌种性能的研究
4.
Improvement of Chinese Fen-Flavor Spirit Ester Flavor by Mixed Fermentation with Apple Juice and Alcoholic Fermentative Material and Its Mechanism
苹果汁酒醅混合发酵提高清香型白酒酯香的作用与机制
5.
The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear.
初步弄清了老白干香型白酒酒醅发酵过程中主要微生物和酶活力的变化趋势。
6.
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
7.
Separation of Propionic Acid-producing Bacteria from Site Fermented Grains and Daqu
特香型酒糟醅及大曲中丙酸产生菌的筛选
8.
Primary Discussion on Innovation of Acidity Control and Fermented Grains Maintenance in Fen-flavor Liquor Production
谈清香型大曲酒生产如何创新控酸保醅
9.
Isolation of thermotolerant protease producing Bacillus from Fen Daqu and fermented grains
汾酒曲醅中产高温蛋白酶芽孢杆菌的分离
10.
This wine is made from the stamens of a hundred flowers and the sap of ten thousand trees mixed with the marrow of unicorns and fermented with phoenix milk
"此酒乃以百花之蕊,万木之汁,加以麟髓之醅,凤乳之曲酿成"
11.
Research on the Distilling Extraction Rates of Trace Flavoring Compositions in Fermented Grains of Multiple-grains Luzhou-flavor Liquor
多粮浓香型白酒糟醅微量香味组分蒸馏提取效率的研究
12.
Identification of Bacillus Isolated from Chinese Luzhou-flavor Fermentation Grain and Phylogenetic Analysis of Complete Sequence of 16S rDNA;
浓香型白酒糟醅中芽孢杆菌属细菌的分类鉴定和16S rDNA序列系统发育分析
13.
It was the optimal maturity state when the color of soy sauce paste is red yellow or red brown.
当酱醅颜色为红黄色或棕红色时,也正是酱醅的最佳成熟状态。
14.
Microbial Polymorphism in the Pit Mud and Fermented Grains during Fermentation
窖泥糟醅发酵过程微生物多态性特征
15.
Technical test general buletin of rice saline sugar syrup mixing solid koji with process of sun fermentation soy sauce
大米盐水糖浆制醅晒制发酵酱油工艺试验初报
16.
Increased production and improved quality of soy sauce by the method of first solid grains and then liquild mash
先醅后醪发酵法提高酱油产量和质量的分析
17.
The steady normality of soy sauce paste should be regulated and maintained in order to avoid losing nutrition.
应及时调控与保持酱醅稳定的状态,防止过熟而造成酱中营养物质的损耗。
18.
The effects of technical operations such as grains mixing before pit entry, husk mixing, steaming, water proportioning and cooling etc. on the acidity of distilled grains were investigated.
研究了入窖前拌粮、拌稻壳、蒸煮、打量水、摊凉等工艺操作对糟醅酸度变化的影响。