1.
Application of Caproic Acid-producing Bacterium and Man-made Fermentation Pit Mud to Improving the Quality of Qingke Liquor
应用己酸菌及人工培养窖泥提高浓香型青稞酒质量的研究
2.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
3.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
4.
We offered them each three cups of barley wine.
我们敬了他们每人3杯青稞酒。
5.
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
6.
The friends from overseas and domestic are welcome to Tibet with the sincere warm, the sweet-smelling Barley beer, the singings and dances.
西藏人民将用真诚、情、香的青稞美酒和歌舞欢迎来自国内外的朋友们!
7.
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。
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.
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
10.
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
11.
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
12.
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
13.
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。
14.
Study on the Microorganisms and Fermentation Technology of Highland Barley Wine;
西藏青稞酒发酵微生物及酿造技术研究
15.
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
16.
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
17.
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
18.
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