The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
The factors affecting on the yield of liquor fermented with uncooked materials, such as the components of starter, the ratio of material and water, acidity, temperature, were studied.
研究了生料发酵剂的组成、料水比、加曲量、酸度、温度等对白酒出酒率的影响。
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