The effects of different inoculation quantity of yellow rice wine brewing yeast (YWBY), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.
研究了不同黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。
The result showed that used glutinous rice with adding some husked millet for brewing light-type red qu yellow rice wine, then the liquor taste mellow, mild refreshing and natural.
结果表明，以糯米为酿造原料并添加部分黍米，可使黄酒醇香柔和，清爽自然。
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