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《Liquor-making》 2001-06
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Manufacture of Rosa roburghii Tratt Wine

This study was conducted to develop a wine,which had tastiness of Rosa roburghii Tratt,rich nutrients and peculiar flavor.And its processing technology was also discussed.
【CateGory Index】: TS262.7
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【References】
Chinese Journal Full-text Database 8 Hits
1 SONG Yong-min,LIU Dai-cheng(College of Life Science,Shandong Normal University,Jinan 250014,China);Optimization of Processing Technology for Rosa roxburghii Wine[J];Shandong Agricultural Sciences;2008-03
2 ZHOU Chun-ming(Zhejiang Light Industry Research Institute, Hangzhou, Zhejiang 310009, China);Study on Processing Techniques of Rosa Roxburghii Fruit Wine[J];Liquor-making Science & Technology;2004-06
3 WANG Wen-ping and ZHOU Wen-mei (Chemical Engineering College of Guizhou University, Guiyang, Guizhou 550003, China);Research on Processing Technology of Chaenomeles Fruit Wine[J];Liquor-making Science & Technology;2005-07
4 Cui Ruijing1, Du Maobao2, Li Hanchen11(Department.of Food Engineering, 2Department of Economy and Trade, Hebei Normal University of Science and Technology, Changli 066600,China);Research on Processing Technology of Fermenting Brews Wine by the Microwave Assistance Processing Soybean Milk Enzymolysis[J];Food and Fermentation Industries;2007-07
5 Zhou Chun - ming;The processing of high fiber Rosa roxburghii wine[J];The Food Industry;2004-04
6 LIU Chun-mei1,2,DAI Heng-yan1,2,XIE Guo-fang2,CAO Chang-liang2,SU Xiao-guang2,TAN Shu-ming3,(1.Guizhou University,Chemical Engineering,Guizhou Province Laboratory of Fermentation Engineering andBiological Pharmacy,Guizhou Province,Guiyang 550003,China;2.Guizhou University,Chemical Engineering Guizhou Province,Guiyang 550003,China;3.Guizhou University,College of Life Science,Guizhou Province,Guiyang 550003,China);Study on clarification and de-astringency of Rosa roburghii Tratt juice[J];Science and Technology of Food Industry;2010-02
7 LIU Chun-mei1,2,DAI Heng-yan1,2,TAN Shu-ming3*(1.Guizhou University,Guizhou Province Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang 550003,China;2.Guizhou University,School of Chemisty and chemical Engineering,Guiyang 550003 China;3.Guizhou University,College of Life Science,Guiyang 550003,China);Technological study about processing Rosa roxburghii Tratt[J];China Condiment;2009-06
8 LIU Chunmei1,2, DAI Hengyan1,2, SU Xiaoguang2, XIE Guofang2, TAN Shuming3* (1. Guizhou Key Laboratory of Brewing and Biopharmacy, Guizhou University, Guiyang 550003, China; 2. College of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550003, China; 3. College of Life Science, Guizhou University, Guiyang 550003, China);Research and development of Rosa roxburghii Tratt vinegar beverage[J];China Brewing;2009-10
【Citations】
Chinese Journal Full-text Database 1 Hits
1 WU Huifang and WU YinghuaDepartment of Chemical Engineering,Guizhou University of Technology,Guiyang,China(550002);Studies on Preventing Cili Wine(Rosa Roxburghii Tratt)from Oxidize-Browning[J];LIQUOR-MAKING SCIENCE & TECHNOLOGY;1999-01
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 SONG Yong-min,LIU Dai-cheng(College of Life Science,Shandong Normal University,Jinan 250014,China);Optimization of Processing Technology for Rosa roxburghii Wine[J];Shandong Agricultural Sciences;2008-03
2 LI Gang et al (Hanan Institute of Science and Technology,Xinxiang,Henan 453003);Influence of Several Anti-oxidizing Agent upon the Persimmon Vinegar Color[J];Journal of Anhui Agricultural Sciences;2006-16
3 XIE Tian,CHEN Gui fang (Guizhou Institute of Environmental Sciences,Guiyang 550002);Research and Development of a Compound Drink of Phyllanthus emblica L.and Rosa roxburghii Tratt[J];JOURNAL OF GUIZHOU UNIVERSITY OF TECHNOLOGY(NATURAL SCIENCE EDITION);1999-05
4 LI Jia-xing1,YAO Mao-Jun1 and ZHOU Yan-lin2(1.Food Science Institute of Jishou University,Hu′nan 416000;2.Jishou Laodie Liquor-making Industry Co.Ltd.,Hu′nan 416000,China);Discussions on Some Questions in the Production of Kiwi Fruit Wine[J];LIQUOR-MAKING SCIENCE & TECHNOLOGY;1999-06
5 YUAN Li ,WANG Jie,ZHANG Wei and LI Chang-wen(Food Science&Technology C ollege of Hebei Agricultural University,Baoding,Hebei071001,China);Problems in the Brewing of Juicy Pear Wine and the Relative Solutions[J];Liquor-making Science & Technology;2003-01
6 DING Yan 1 ,WANG Wei 2 ,ZHU Chuan-he 3 and SUN Jian-xia 3 (1.Shandong Provincial Wine Brewing Research Institute,Ji'nan,Shandong250100;2.Tai'an Health and Epidemic Prevention Station,Tai'an,Shandong271018;3.Food Science&Engineering College of Shandong Agriculture University,Tai'an,Shandong271018,China);Effects of Raw Materials and Yeast on Brewing of Cider[J];Liquor-making Science & Technology;2004-03
7 ZHOU Chun-ming(Zhejiang Light Industry Research Institute, Hangzhou, Zhejiang 310009, China);Study on Processing Techniques of Rosa Roxburghii Fruit Wine[J];Liquor-making Science & Technology;2004-06
8 WANG Fu-hua1, ZHANG Zhan-jun2 and YU Jian-ping3 (1.Yangzhou Polytechnology Institute, Yangzhou, Jiangsu 225127;2. Yangzhou Vocational College of Environmental and Resources,Yangzhou, Jiangsu 225127;3.Life Science College of Guizhou University,Guiyang, Guizhou 550025,China);Processing Techniques of Rosa Roxburgii Tratt and Honey Wine[J];Liquor-Making Science & Technology;2008-12
9 Li Jiaxing,Yao Maojun and wu Zhenxia (Food Science Institute of Jishou University,Hunan Jishou 416000 China);The Technological Research of improving the non-microbe Stability of kiwi wine[J];LIQUOR-MAKING;2000-01
10 DING yan~1, WANG Wei~2, ZHU chuan-he~3, SUN jian-xia~3 (1.The research institution of the winemaking,Shandong province,jinan 250100,china;2.The stand of hygiene epidemic prevention,Shandong province,Taian,271018,china;3.College of Food Science and Engineering,Shandong Agricultural University,Taian,271018,china);Effects of fresh apple,concentrated apple juice,and wine yeasts on cider brewing[J];Liquor-making;2004-01
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 LU Feng~1, LIN Yong-yi~2, ZHENG Lu-luo~1, HONG Zhan-wang~1, CHEN Li-jiao~1 (1.College of Food Science, Fujian Agriculture and Forestry University;2.Fujian Food Industry Association, Fuzhou, Fujian 350002, China);Research on the processing of healthy Mei tablet[J];;2005-01
2 HU Yucai LIN Jie LI Min LU Jubo LIU Shufen (School of Chemistry and Material Sciences, Yantai Normal University, Yantai 264025);A review on organic reactions enhanced by microwave irradiation[J];Journal of Radiation Research and Radiation Processing;2005-03
3 ZHANG Hong,DING Ying-hong,LI Ruo-qi(Department of Organic Chemistry,Guangdong College of Pharmacy, Guangzhou 510240,China);Synthesis of ethyl p-methoxy cinnamate[J];Academic Journal of Guangdong College of Pharmacy;2005-02
4 NONG Ke-liang~1, NONG Rong-feng~1, WEI Liang-xing~1, WEI You-huan~1, GU Lian-quan~2(1.Department of Chemistry and Biological Science, Nanning Junior Teacher's College, Longzhou 532400, China; 2.School of Parmaceutial Science, Zhongshan University, Guanzhou 510275, China);Synthesis of Benzyl Ethylacetoacetate and Butyl Ethylacetoacetate under Microwave Irradiation[J];Guangxi & Development of Chemical Industry;2005-03
5 LONG Jin-qiao, HE Yan-ying, FENG Lu, WEI Xiu-li(Dept. of Chemistry, Guangxi Youjiang Teachers College for Nationlities,Baise 533000,China);Catalytic Synthesis of Ethyl p-Hydroxyl Benzoate by High Pressure Microwave[J];Guangxi & Development of Chemical Industry;2005-03
6 Zhu Xian et al.;Manufacturing process studying for health mint flavor solid sorbitol lozenge[J];Guangzhou Food Science and Technology;2000-04
7 Zhangbin et al (Institute of Agricultural Engineering,Tarim University of Agricultural Reclamation, Alar Xinjiang 843300);The Development of Compond Low - alcohol Fruit - vinegar Beverage on Peach and Apricot[J];Guangzhou Food Science and Technology;2002-03
8 Lu Xue-gen ( Anhui university of Technology and Science, Wuhu 241000,China);Study on Submerged Fermentation Technology of Kiwi-fruit Vineger[J];Guangzhou Food Science and Technology;2005-02
9 Zhang Lu Xu Peng Yu Xinwu (Department of Chemistry and Environmental Engineering,Hubei Normal University,Hubei Huangshi 435002);Rapid Synthesis of n-butyl Ester Catalyzed by HPA Under Microwave Radiation[J];Chemical Industry Times;2005-03
10 LI Li-hua~(1,2), ZHAI Yu-chun~1, ZHANG Jin-sheng~2, WANG Ji-lin~2,YU Ting-yun~2 (1.School of Meterials & Metallurgy, Northeastern University, Shenyang 110004,China;2.School of Petroleum & Chemical Technology, Liaoning University of Petroleum &Chemical Technology, Fushun 113001, China);Development progress of microwave technology application in catalytic field[J];Journal of Materials and Metallurgy;2005-01
【Secondary References】
Chinese Journal Full-text Database 10 Hits
1 SONG Yong-min,LIU Dai-cheng(College of Life Science,Shandong Normal University,Jinan 250014,China);Optimization of Processing Technology for Rosa roxburghii Wine[J];Shandong Agricultural Sciences;2008-03
2 GAO Fu et al(Key Laboratory of Economic Plants and Biotechnology,Kunming Institute of Botany,Chinese Academy of Sciences,Kunming,Yunnan 650204);Preliminary Ethnobotanical Study on Chaenomeles Lindl. of Yunnan[J];Journal of Anhui Agricultural Sciences;2011-07
3 LI Zhi-yang,XU Xi-lin,WANG Guang-hui (College of Light Industry & Food Science,Guangzhou 510640,China);Study on Back Mixing and Depigmentation of Rosa roxburghii Tratt Vinegar[J];Modern Food Science and Technology;2010-06
4 WU Guo-qing1,2,WANG Wen-ping1,CHEN Yan1,2 (1 Guizhou Province Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang 550003,Guizhou,China; 2 School of Chemistry and Chemical Engineering,Guizhou University,Guiyang 550003,Guizhou,China);Significance of fruit vinegar development,study of technology and types of fruit vinegar[J];The Beverage Industry;2010-04
5 ZHANG Lv-ping1,2,CHEN Hong1 (1.Research Institute for Fruit Resources of Karst Mountain Region of Guizhou University,Guiyang Guizhou 550025,China;2.Research Institute for Fruit of Guizhou Province,Luodian Guizhou 550100,China);Study of Influential factors on anther callus induction of Rosa roxbuighill Tratt[J];Journal of Mountain Agriculture and Biology;2009-01
6 Zhou Yang1 Chen Wei2 Gong Jiashun1 Dong Wenming1 Xiao Qian1 Hu Xiaojing1 1(Faculty of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China) 2(Nverzhen Biotechnical and Engineering company,Lijiang 674307,China);Study on Liquid State Deep Fermented Chaenomeles lagenaria Koidz Fruit Wine[J];Food and Fermentation Industries;2006-12
7 ZHOU Yang1,CHEN Wei2,GONG Jia-shun1,,DONG Wen-ming1,XIAO Qian1,HU Xiao-jing1 (1.Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2.Ninglang Nüerzhen Biotechnology Co.Ltd., Ninglang 674307, China);Study on Liquid State Deep Fermentation Production of Chaenomeles lagenaria Koidz Fruit Vinegar[J];Food Science;2008-02
8 TIAN Liang1,2,WANG Wen-ping1,2,WU Guo-qing1,2,YANG Zhi-rui1,SUN Ping1(1.College of Chemistry & Chemical Engineering,Guizhou University,Guiyang 550003,Guizhou,China;2.Guizhou Province Key Labaratory of Fermentation Engineering and Biological Pharmacy,Guiyang 550003,Guizhou,China);Study on Processing Technology of Chaenomeles Cathayensis Glutinous Rice Wine[J];Food Research and Development;2011-05
9 LIU Chun-mei1,2,DAI Heng-yan1,2,TAN Shu-ming3*(1.Guizhou University,Guizhou Province Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang 550003,China;2.Guizhou University,School of Chemisty and chemical Engineering,Guiyang 550003 China;3.Guizhou University,College of Life Science,Guiyang 550003,China);Technological study about processing Rosa roxburghii Tratt[J];China Condiment;2009-06
10 LIU Chunmei1,2, DAI Hengyan1,2, SU Xiaoguang2, XIE Guofang2, TAN Shuming3* (1. Guizhou Key Laboratory of Brewing and Biopharmacy, Guizhou University, Guiyang 550003, China; 2. College of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550003, China; 3. College of Life Science, Guizhou University, Guiyang 550003, China);Research and development of Rosa roxburghii Tratt vinegar beverage[J];China Brewing;2009-10
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