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- The application of IMPERTAL JADE in flavor Da qu Liquor production. 和氏壁复合酶在浓香型白酒生产中的应用。
- Flavor-treating is a key technique in liquor production. 摘要调味是白酒生产过程中的一项关键技术。
- In this paper, the enzyme source and the zymologic functions of acid protease for liquor production were summed up. 综述了酒用酸性蛋白酶酶源研究及其酿酒中的酶学功能。
- The growth of Penicillium in crackes will bring musty odor and bitterness in liquor, which causes serious damage on liquor production. 裂缝中滋生的青霉会对酿酒生产产生危害，给白酒带来霉苦味。
- The development of liquor blending techniques was a great achievement in liquor production. 勾调技术的发展是白酒生产技术的重大成就。
- Currently, the problems such as nonstandard sweet agent use and improper labeling still existed in liquor production. 目前，白酒产品生产中仍然存在甜味剂的使用和标签标注不规范等问题。
- The determination method of microbial optimal acidity range in Luzhou-flavor liquor production is described in detail. 摘要详细地介绍了浓香型白酒生产中有益微生物最适酸度范围的测定方法。
- Strengthening the management of production techniques is the key to Xiaoqu liquor production. 川法小曲酒的生产技术管理关键是加强生产技术管理。
- The raw materials, specific technology and parameters of Sajing Fen-flavor liquor production were introduced. 摘要介绍了三井酿酒清香型白酒生产的原料要求和具体的生产工艺及参数。
- This product will recover normal cell condition after rehydration.It is suitable for alcohol and liquor production. 产品介绍： Thermal-tolerant alcohol active dry yeast is the latest biological engineering product pioneered by China.
- Yellow water, as the byproduct in liquor production, contains rich lactobacilli, butyric acid bacteria, caproic acid bacteria and microzyme etc. 黄水是白酒酿造过程中的副产物,其含有丰富的乳酸菌、丁酸菌、己酸菌、酵母菌等微生物资源。
- Biological oxidation groove to treat wastewater in Daqu liquor production was introduced in this paper and its operation control system was studied. 介绍了生物氧化沟工艺处理大曲酒酿造废水,重点探讨了运行控制系统。
- Besides,it could be used to produce esterifying liquid,which could be further used in new type liquor production after direct distillation to. 以白酒生产的副产物黄水和尾水,添加酒尾、大曲、优质老窖泥、酒醅、优质食用酒精、己酸、酯化酶和酒用酵母等生产酯化液。
- During the application of caproic acid bacteria in Luzhou-flavor liquor production, some key notes should be paid more attention. 从浓香型白酒生产实践角度提出己酸菌在应用过程中应注意的关键事项。
- Except for its specific significance in liquor production, microecology has close correlations with industrial ecology in liquor-making industry. 白酒工业生态把产品质量提高、环境保护、生态园建设纳为一体来研究，也包括了白酒微生物生态学的内容。
- Gulin Langjiu Distillery is known as a liquor production base,whose annual output of mellow-fragrance brand is only second to that of Moutai liquor. “泸州老窖”是浓香型白酒的典型代表，四百年老窖池1996年就被国务院确定为全国重点文物保护单位，誉为“中国第一窖”；
- Strict implementation of use norm of sweet agent in liquor production was an indispensable part for advancing health development of liquor-making industry. 加强完善甜味剂在白酒产品生产中的使用标准和标准的严格执行，确保推动白酒行业的健康发展。
- Yellow serofluid is a by-product during Luzhou style liquor production,which contains a large proportion of flavor components such as acid,ester,alcohol,aldehyde. 黄浆水是浓香型曲酒生产过程中产生的副产物,富含酸、酯、醇、醛等酒类所需香味成份。
- Lab test and trial production suggested that Angel high temperature resistant dry yeast was the best choice for replicate liquor production by yellow rice wine lees. 实验室和生产试验均表明,耐高温型“安琪”酿酒高活性干酵母最适宜黄酒糟复制白酒生产;以总发酵醪计,干酵母添加量以0。
- Up to Ming Dynasty, it became an appointed liquor product in imperial life and a new-type Zhuyeqing liquor-medicinal Zhuye had developed. 至明代竹叶青成为宫廷御酒，并且衍生出一种新型竹叶青酒-药酒竹叶。
