There are still a lot of problems in comprehensive utilization of yellow wine lees .
黄酒糟是黄酒生产企业的主要副产物。
Application of flavourzyme, acidic proteinase and glucoamylase of moldy bran in hydrolyzing yellow wine lees into very tasty soybean sauce is studied in this article.
本文研究了应用复合风味蛋白酶及麸曲酸性蛋白酶、麸曲糖化酶水解黄酒糟生产特鲜酱油的技术。
Besides, yellow rice wine lees contained abundant nutrient substances, which should be full used.
黄酒糟中有丰富的营养，应充分开发利用。
The wine has a yellow straw colour. Enhanced by wild yeast and lees contact, Marsanne has the nuts and honey. Roussanne the citrus hints and blossom perfume.
酒体呈深麦秆黄色，经过野生酵母接种和酒泥浸渍处理，使玛珊有坚果和蜜香，瑚珊具淡柠檬香和花香。
The wine has a yellow straw colour. Enhanced by wild yeast and lees contact, Marsanne has the nuts and honey. Roussanne the citrus hints and blossom perfume.
酒体呈深麦秆黄色，经过野生酵母接种和酒泥浸渍处理，使玛珊有坚果和蜜香，瑚珊具淡柠檬香和花香。
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