after sweet rice wine ferment further, segregate dregs and juice, then we have light liquor.
甜白酒进一步发酵,汁渣分离就成了辣白酒。
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。
with monascus as the saccharification-flavoring-coloring agent, the appropriate technology of sweet rice wine brewing was studied by orthogonal experiments.
以红曲霉为甜米酒酿造的糖化增香着色剂,采用正交试验寻找适宜的红曲甜米酒酿造工艺。
the jelly was prepared taking sweet rice wine as main raw material.
江米酒中的凝乳酶是引起我国传统乳制品米酒奶凝乳的原因。
since ancient times, sweet rice wine is basically the family hand-made products only to retain the natural sweet rice wine, nutrition, health and other traditional characteristics.
从古至今,甜米酒基本上是家庭手工制作,产品仅仅保留了甜米酒的天然、营养、保健等传统特性。