探讨了以玉米为原料酿制麸子酒的生产工艺，并对酒的主要营养成份进行了分析。

The production process of sweet yellow corn wine was introduced , and the main nutrient substance of the wine was analysed.

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报道高粱威士忌酒的中试研究内容．用51％高粱，38％麦芽，6％玉米．5％豌豆芽配比，酿制“高粱威士忌酒”。

This paper reported how to brew Sorghum Whisky (naew type of grain distillated spirit) by using 51% Sorghum. 38% barley malt. 6% corn. 5% pea malt. The malt.

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酿制的产品具有玉米特有的香味和营养价值。

Brewed products with unique flavor and nutritional value.

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探讨了以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料 ，经酒精发酵和醋酸发酵酿制猕猴桃果醋的生产工艺。

The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.

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探讨了以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料 ，经酒精发酵和醋酸发酵酿制猕猴桃果醋的生产工艺。

The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.

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