The content and method of teaching reform of the course :Brewing technology,and the results achieved were introduced.
介绍了《酿造酒工艺学》课程教学改革的内容和方法及取得的成效。
Teaching Reform and Exploration of the Course:Brewing Technology
《酿造酒工艺学》课程教学改革与探索
During production a Chablis style handling and wine making is used.
采用夏布丽风格酒的采摘酿造工艺制造。
Production of pueraria beer with the process of whole wheat beer and its nutritional evaluation
全小麦啤酒工艺酿制葛根啤酒及其营养学评价
Brewing Technology and Non-bio-stability of Kiwifruit Wine;
猕猴桃干酒酿造工艺及其非生物稳定性研究
Study on the Key Brewing Technology and Production of Ale Beer;
上面Ale啤酒研制及其关键酿造工艺研究
Investigation on Miao Nationality's Traditional Chongyang Liquor-Making in Guangxi Rongshui
广西融水苗族重阳酒传统酿造工艺考察研究
Research on the Innovation of Xifen-flavor Liquor Making Process and Characteristic of the Product
凤型白酒酿造工艺创新与产品典型性的研究
Study of Brewing Technology and the Volatile Components of Wampee Rice Wine
黄皮糯米酒的酿造工艺及香气成分的研究
Influence of high gravity brewing dilution on hydrogen bonding
啤酒高浓酿造后稀释工艺对体系氢键的影响
Brewing of Semi-sweet Yellow Rice Wine with Purebred Yeast
纯种酵母发酵酿制善酿酒的工艺研究
Study on the Production Techniques of Hawthorn Furit Wine & Measurement of Organic Acids in Hawthorn Fruit Wine by HPLC
山楂酒酿造工艺研究及山楂酒中有机酸的HPLC测定
Yao Wang Rice Wine is brewed with high quality glutinous rice by craft technique and equipment introduced from Japan, which contains hundred of vitamin, acid and some other nutrient matters.
尧王牌米酒是我公司引进日本酿造工艺、术和设备，选用优质糯米，精心酿造而成。
Effects of Different Brewing Technology on the Quality & the Characteristics of Cabernet Sauvignon Rose Grape Wine
不同酿造工艺对赤霞珠桃红葡萄酒品质特征的影响
Inducement of Resveratrol in Postharvest Grape and Effect of Enological Practices on Resveratrol in Wine;
葡萄采后白藜芦醇的诱导与酿造工艺对葡萄酒中白藜芦醇的影响
Analysis of Xuanjiu Brewing Technology and Origin of Small Pits Soft-Taste Liquor in The South of The Yangtze River
浅析宣酒小窖酿造工艺与江南“小窖绵柔”风格特点成因
Influence of grapevine varieties, growing regions and fermentation techniques on resveratrol in dry red wine
葡萄品种、产区及酿造工艺对酒中白藜芦醇的影响
Study on Sake Fermentation Process from High-temperature Instantaneous Gelatinized Rice
基于高温瞬时α化大米酿造清酒的发酵工艺研究
The branch of chemistry that deals with fermentation processes, as in brewing.
酿造学研究发酵过程的化学分支，例如酿酒