All Stories

  1. A novel approach for the production of a non-alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation

    Article • Journal of the Institute of Brewing, October 2017, Wiley

    Zhumao Jiang

  2. The influence of porosity of the grain medium on the flavour formation of Chinese liquor during solid-state fermentation

    Article • Journal of the Institute of Brewing, July 2016, Wiley

    Zhumao Jiang