采用该技术生产的糟烧酒质量符合产品质量标准，同时降低生产成本，缩短生产周期，提高出酒率。
The quality of ZaoShao liquor adopting the technique accorded with the quality criteria, which would lower production cost, shorten production period, and enhance the output rate of liquor.
红糟是绍兴酒的酒糟，具有独特的香味，及天然的红色色泽，富有丰富的营养。
Red vinasse is the vinasse of Shaohsing Wine, it has unique aroma, natural red color and rich of nutrition.
发酵周期过长可引起窖泥发干，糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象，影响酒的产质。
Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality.
发酵周期过长可引起窖泥发干，糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象，影响酒的产质。
Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality.
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