[1]YINGJing,YOULing,FENGXueyu,WANGTao,QIUShuyi.Screening of sugarcane brewing yeast[J].Food and Machinery,2019(5):21-25.

[2]ZHOU Xiao-ming,FU Li,HE Feng-jiang,XU Lin,KANG Cheng-you,LIAO Kang.Study on apricot wine fermentation properties of different species apricot in Xinjiang[J].Science and Technology of Food Industry,2009(12).

[3]LI Xiao-yan,CHEN Wen-bo,ZHONG Ming,LI Hui,QIANG Wan-li,ZHANG Lian-hui,ZHANG Chen-yue,LU Yu.Fermentation of sanbai melon wine and analysis of its aroma components(Online First, Recommended Article)[J].Science and Technology of Cereals,Oils and Foods,2020,28(4):48-53.

[4]XING Xiaoying,LIU Yi,HUO Nairui,WU Xiaoying.Screening of excellent yeast strains in Shanxi-aged vinegar and their application in jujube wine fermentation[J].China Brewing,2021(3):64-72.

[5]DONG Jianfang and FENG Tianxia.Study on the Brewing Technology of Wolfberry and Honey Wine[J].Liquor-making Science & Technology,2012(6):86-89.

[6]WANG Jian-guo,SHEN Yu-gen,HUANG Yan-yuan,ZHOU Zhu-jian,Gan Po-bing,LU Wei-jie.Development of Chenfu cooking wine with nine spices[J].Jiangsu Condiment and Subsidiary Food,2011,28(3):15-16,20.

[7]LV Ying-jie,ZHANG Hui-wen,LV Shu-xia,GAO Song-feng.The selection of strains and optimum condition for the brew of bramble wine[J].Liquor Making,2008,35(2):80-83.

[8]ZHONG Yan-mei,XU Zhi-bin,ZENG Xian-lu.Development of a Fermented Health Eine with Cultured Cordyceps Militaris Residues[J].Modern Food Science & Technology,2011,27(5):555-558.

[9]WU Fang-hua,PAN Rong-bang.Brewing Technique of Clausena lansium wine[J].Liquor Making,2014(2):84-85.

[10]YANG Xiao-bo,LIU Dun-hua,WU Hua-yu,LEI Jian-gang,GUO Jin.Optimization of Flavoring Materials in Steamed Lamb Using Response Surface Methodology[J].Meat Research,2011(9):15-20.

[11]HE Dan,XIAO Geng-sheng,WU Ji-jun,ZHANG You-sheng,YU Yuan-shan.Study on Alcohol Fermentation by Uncooked Litchi Seed[J].Liquor Making,2008,35(1):44-46.

[12]RAO Shengqi,YANG Zhenquan,GAO Lu,SONG Yiling,FANG Weiming.Effect of rice varieties on antioxidant activity of Chinese rice wine[J].China Brewing,2014(8):75-79.

[13]Yuji Teramoto,Noriaki Saigusa,Seinosuke Ueda,Kiyoshi Yoshizawa.EFFECTS OF THE COOKING PROCESS ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE[J].Journal of the Institute of Brewing,1994,100(3):155-157.

[14]LUAN Jin-shui.Traditional brewing craft of Shaoxing rice wine[J].China Brewing,2005(1):35-38.

[15]Chen Min,Liang Xinle,Li Jianrong.Studies on the Application of ADY in Redbayberry Wine Brewing[J].Food and Fermentation Industries,2001,27(12):11-15.

[16]FU Jin-quan.Talking About Grains for Brewing From Ancient to Present[J].Liquor Making,2010,37(5).

[17]WU Jijun,XIAO Gengsheng,LIAO Sentai,XU Yujuan,YU Yuanshan and WEN Jing.Study on the Difference in Flavoring Compositions of Mulberry Fruit Wine Fermented by Full Mulberry or by Mulberry Juice[J].Liquor-making Science & Technology,2012(9):36-38,45.

[18]ZHAO Shu-xin,LI Ying-xian.Brewing of red starter buckwheat wine[J].China Brewing,2004(9):31-32.

[19]LIU Yue-hua,SHI Yun-fen,TAN Hai-feng.Application of ultrafiltration membrane in wine brewing[J].Liquor Making,2006,33(3):89-90.

[20]CHEN Pei-re,ZHENG Ji-an,XU Jin-ying,WANG Ying.The changes of Rice Wine Quality With no Cooking Brewing Method[J].Liquor Making,2012,39(6):79-81.