醅酒，读音pēi jiǔ，汉语词汇，解释为未滤去糟的酒。
蒸馏操作好的，可将酒醅中80%的香味物质转移到酒中。
Good distilling operation could successfully transfer 80 % flavoring materials of fermented grains in liquor.
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.
酒精发酵是多种微生物发酵，要控制发酵温度，要根据不同季节灵活掌握入缸酒醅淀粉含量和入缸水分。
Alcoholic fermentation is many kinds microorganism fermentation, should control ferment temperature and should grasp starch content and water according to different season.
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