1.
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
2.
Investigation on the Effects of Grains Moisturing on the Distillation Efficiency of Luzhou-flavor Liquor
浓香型白酒润粮工艺对蒸馏效率的影响研究
3.
Study on Aerial Mildew Diversity in Multiple-grains Luzhou-flavor Distillery
多粮浓香型酒厂空气中霉菌多样性研究
4.
Research on Aerial Bacteria in Multiple-grains Luzhou-flavor Liquor Distilleries
多粮浓香型酒厂空气环境中细菌的初步研究
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.
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
8.
Based on xifeng liquor, Fen-flavor &Luzhou-flavor liquor and Fen-flavor &Luzhou-flavor &Maotai-flavor liquors were developed successfully.
以凤型白酒为基础，进行单兼或多兼，开发出凤兼浓、凤浓酱兼香型白酒。
9.
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。
10.
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
11.
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
12.
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
13.
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
14.
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。
15.
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
16.
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
17.
The Development and Auxiliary Application of Computer Blending in the Luzhou-flavor Liquor
浓香型白酒计算机辅助勾兑系统的开发与应用
18.
The Change Rule of Total Ester Total Acid During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中酯减少途径的研究