豉香型白酒

试论豉香型白酒独特风格的成因

Discussion on the Formation of the Specific Style of Soybean-flavor Liquor

豉香型白酒发酵与米种的关系

Relations between Soybean-flavor Liquor Fermentation and Rice Species

HACCP在豉香型白酒生产中的应用

Application of HACCP in Brewing of Soybean-flavor Liquors

豉香型白酒生产工艺（一）

Production Techniques of Soy-flavor Liquor (ⅰ)

毛细管直接进样测定豉香型白酒中高沸点香味物质

Direct Sample Injection in Capillary to Determine High Boiling Point Flavoring Components in Fermented Soybean-flavor Liquor

在豉香型白酒中筛选高产四甲基吡嗪的菌株并应用到豉香型白酒中。相关研究尚未见报道。

Related research about screening a high-yield tetramethylpyrazine strain from the soy flavor liquor and applied in it has not been reported .

豉香型白酒中的高级脂肪酸乙酯的形成机理和影响其生成的因素

The Formation Mechanism of Higher Fatty Acid Ethyl Ester in Soybean-flavor Liquor and Effect Formation Factors of Higher Fatty Ethyl Acid Ester

以气相色谱分析了酒样中微量成分含量，研究了不同超声参数对豉香型白酒催陈效果的影响。

With the analysis of soybean-flavor alcoholic liguor by gas chromatography , this paper studied the effect of the different ultrasonic parameters on the aging of white wine .

豉香型白酒生产过程产生的废水主要有酒糟废水、洗米废水和豆水废水。

The wastewater in the production of Soybean-flavor liquor mainly includes wastewater of distiller 's grains , waste water of rice washing , and waste water of bean water .