The fresh and elegant aroma of wampee and mellow of rice wine were improved and the use rate of wampee was increased by blending the wampee brandy from fruit residues to the wampee rice wine.
研究了不同比例黄皮与糯米混合发酵黄皮糯米酒的工艺及风味改善方法。
The fresh and elegant aroma of wampee and mellow of rice wine were improved and the use rate of wampee was increased by blending the wampee brandy from fruit residues to the wampee rice wine.
研究了不同比例黄皮与糯米混合发酵黄皮糯米酒的工艺及风味改善方法。
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