|
CN111961620A
|
|
Compound microbial agent and application thereof in regulating pH of pit mud
|
|
CN111040909A
|
|
Multi-stage temperature control ventilation production method of multi-micro high-temperature bacterial koji
|
|
CN111040907A
|
|
Continuous high-pressure cooking method for brewing sorghum
|
|
CN110846176A
|
|
Method for producing peptide koji from white spirit
|
|
CN110734840A
|
|
Preparation method of vinasse small-molecule peptide flavoring wine
|
|
CN110713877A
|
|
Method for improving total acid content and composite sense of strong-flavor type raw wine
|
|
CN109666572A
|
|
It is a kind of to realize that high temperature evaporates the equipment and its application of wine under room temperature low
|
|
CN109181948A
|
|
A kind of preparation method of nucleosides function Xiaoqu wine
|
|
CN108949419A
|
|
A kind of preparation method of health liquor that alleviating physical fatigue
|
|
CN108841486A
|
|
A kind of preparation method of grapefruit honey alcoholic drink mixed with fruit juice
|
|
CN108841488A
|
|
A kind of brewing method of lotus rhizome Port
|
|
CN104745393A
|
|
Production method of soft-taste ecological pit mud
|
|
CN104745394A
|
|
Production method of soft-taste type medium-high temperature yeast
|
|
CN104762163A
|
|
Method for preparing biological yeast
|
|
CN104745395A
|
|
Method for making wine by applying multi-microorganism bacterial solution
|
|
CN104745430A
|
|
Production method of soft-taste acid flavoring agent
|
|
CN104745391A
|
|
Low-alcohol multiple-grain Kbac and production method thereof
|
|
CN104404018A
|
|
Aspergillus oryzae functional enzyme preparation and application thereof
|
|
CN104498392A
|
|
Production method of compound multi-microorganism functional bacterium solution
|
|
CN104388247A
|
|
Production method of functional enzyme preparation for white spirit
|
