CN105176753A
|
|
Luzhou-flavor yeast and manufacturing method thereof
|
CN105255635A
|
|
Yeast and preparation method thereof
|
CN105044164A
|
|
Method for analyzing and detecting liquor characteristic before and after formation of liquor sediment
|
CN104877863A
|
|
Three-dimensional fermentation pit sealed fermentation device and pit sealing method
|
CN104807672A
|
|
Multi-point vinasse sampler and sampling method
|
CN104694360A
|
|
Rose stoste for blending rose liquor and making method thereof
|
CN104694366A
|
|
Rose fragrant rice arrack and making method thereof
|
CN104673611A
|
|
Rose steeped wine and preparation method thereof
|
CN104450405A
|
|
Production method of pit sealing mud for tests
|
CN104386994A
|
|
Adhesive used for brewing stone pit, and method adopting adhesive to build pit
|
CN104266685A
|
|
Solid-state fermentation monitoring device
|
CN104178482A
|
|
Method for extracting total microbial DNA from strong-flavor yeasts
|
CN104046583A
|
|
Bacillus thuringiensis liquid culture medium and preparation method thereof
|
CN104007113A
|
|
Method for detecting acidity of distilled grain
|
CN103922258A
|
|
Filling method and filling device for packaging white spirit by using irregular winebottle
|
CN103865740A
|
|
Production method of yam wine
|
CN103834744A
|
|
Method for quantitatively analyzing clostridia, lactobacilli, bacilli and methanobacteria in pit mud
|
CN103834745A
|
|
Quantitative analysis method of lactic acid bacteria and bacilli in yeast microbial community
|
CN103896959A
|
|
Method for extracting and detecting aflatoxin B1 in fermented grains
|
CN103666930A
|
|
Yeast with good storage performance and preparation method thereof
|