1.
New type liquor is deployed liquor developed from high quality edible alcohol, and compounded with multiple edible flavoring blending.
新型白酒是用优质食用酒精做基础酒，经调配制成各种香型的白酒。
2.
Application of Yellow Water in the Blending & Fermentation of New-type Liquor and Xiaoqu Fen-flavor Liquor
黄水在新型白酒及小曲清香型白酒中的勾兑及发酵应用
3.
Summary of New Fashionable 25.8%vol Liquor Technology
25.8%vol新型时尚白酒工艺
4.
Design and manufacture of new liquor filter equipment
白酒过滤新型设备的设计和制造方案
5.
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
6.
Research on the Style and Technological Innovation of Fermented Feng Multi-flavor Liquor
发酵法凤兼复合型白酒风格及工艺创新的研究
7.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
8.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
9.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
10.
Mild aromatic Chinese spirits
GB/T10781.2-1989清香型白酒
11.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
12.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
13.
Rice aromatic Chinese spirits
GB/T10781.3-1989米香型白酒
14.
a crisp dry white wine
清新可口的乾白葡萄酒
15.
Baiyunbian Liquor is the typical representative of Maotai-Luzhou-flavor liquor.
白云边酒是浓酱兼香型白酒的典型代表。
16.
Metabolic Analysis of the Microbial Community in the Fermented Grains of Luzhou-flavour Liquor
浓香型白酒酒醅微生物群落代谢分析
17.
Technical Innovation of Wuling Mtaotai-flavor Liquor Research on the Special Grains Wetting Techniques (Report Ⅰ)
武陵酱香型白酒工艺创新——特殊润粮工艺的研究(第一报)
18.
Analysis of The Advantage of Fen-flavor Liquor Making in Luzhou,China Liquor City
浅析中国酒城·泸州酿造清香型白酒的优势