| 1. | Study on reason and measurement of solids over standard in liquor
浓香型白酒固形物超标原因及解决方法的研究 |
| 2. | Discussion on the technology of soft - thick style of luzhou - flavor liquor
绵柔丰满浓香型白酒生产技术措施的探讨 |
| 3. | Investigation on organoleptic examination in the production of luzhou - flavor liquor
浓香型白酒生产中感官检验方法的探讨 |
| 4. | Luzhou - flavor liquor has always been the liquor consumption focus for a long time
摘要长期以来，浓香型白酒一直占据着白酒消费的主流市场。 |
| 5. | 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。 |
| 6. | 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。 |
| 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
摘要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. | The quality change rule and influence factors are investigated during storage of luzhou - flavor liquor , and the measures of quality stabilization are found
摘要研究了浓香型白酒贮存过程中的质量变化规律以及影响因素，找出保持质量相对稳定的措施。 |
| 9. | The fusion of luzhou - flavor liquor and other ones is effective to improve product quality and to develop new marketable products , and is worth further investigation
浓香型白酒与基它香型融合，对提高产品质量、开发适应市场的新产品，都取得了显著的效果，值得进一步探索。 |
| 10. | The produeing technology of luzhou - flaur liquors requist adequate humidity temperature , acidity and starch content , and they must be adjusted in different seasoms to bring high economic performance
浓香型白酒工艺生产中要求适当的掌握水份、温度、酸度、淀粉含量几大变量的关系,特别是季节变化的调整。调整适当,将会给企业带来很高的经济效益。 |
