稠酒

固定化酵母在糯米稠酒中的应用

Applied Study on Fermentation of Rice Wine by Immobilized Yeast Cell

共固定化多菌种混合发酵生产稠酒的研究

Study on Mixed Fermentation of Thick Wine with Co immobilized Multi-Microorganisms

解决澄清型稠酒非生物性沉淀的研究

Clarification Study on the Removing Method for Non-biological Precipitate of Thick Wine

黑米稠酒主要营养成分分析

An Analysis of the Main Nutritive Composition in Black Rice Thick Wine

绿豆稠酒的研究暖米酒的开发研制

MANUFACTURE OF THE RICE WINE WITH MUNG BEAN Development of rice wine

稠酒是西安地区名贵饮料之一。

Huanggui Glutinous Rice Wine is one of the famous drinks in Xi'an .

连续发酵5批，所得糯米稠酒米香、醇香浓酸甜适中，酒体醇厚，无苦涩味。

After 5 times continuous fermentation , the quality of rice wine were marvelous .

新型枸杞稠酒生产工艺

Production Techniques of New Type Wolfberry Thick Wine

固体稠酒的研究

Study and Manufacture of the Solid Rice Wine

稠酒是我国传统的一种特色低度酒。

Dense wine was a kind of traditional low alcohol health beverage in China .

以糯米为原料，采用多菌种共固定化细胞混合技术发酵生产稠酒进行了研究。

The rice milk beverage was produced by the fermentation of rice with immobilized multi-microorganisms .

树莓稠酒的工艺研究

Processing research of bramble with rice wine

绿豆稠酒的研究发酵型营养米粉的研制

Manufacture of the rice wine with mung bean study and manufacture of the ferment rice powder

目的研究稠酒发酵过程中酒精度变化与稠酒曲种的关系。

Analysis of near infrared spectroscopy of beer alcohol content by correlation coefficients and genetic algorithms ;

枸杞酒生产工艺初探绿豆稠酒的研究

Initial study on the processing technology of medlar wine MANUFACTURE OF THE RICE WINE WITH MUNG BEAN

稠酒的研究

Studies on the Thick Wines

糯米酒中铅的石墨炉原子吸收光谱法测定稠酒稳定性研究

Determination of Pb in polished glutinous rice wine by GFAAS research stability of fermented polished glutinous rice drink

通过研究不同添加剂对稠酒的稳定性、口感和风味的影响，选择出一种合适的添加剂，为稠酒的工业化生产提供了理论依据。

The paper analyses the effect of different additives to stability , taste and flavour of thick wine , selects a suitable additive used in the industrial production of thick wine .

枸杞稠酒以优质糯米、枸杞为原料，卢氏神曲和安琪酿酒活性干酵母为糖化发酵剂，采用生料液态发酵工艺酿制的一种新型稠酒。

Wolfberry Thick Wine is a new type thick wine produced by liquid fermentation techniques of uncooked materials with quality glutinous rice and wolfberry as its essentials and Lushi magic koji and Angel brand active dry yeast as its saccharifying leaven .