二、 实验原理 黄酒（Chinese Rice Wine）：是米、黍米、玉米、小米、小麦等为主要原料，经蒸煮、加曲、糖化、 发酵、压榨、过滤、煎酒、贮存、勾兑而成的酿造酒。
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Culinary Chinese rice wine 烹饪黄酒
Qingshuang type Chinese rice wine 清爽型黄酒
chinese rice wine mash 黄酒发酵醪
Chinese rice wine series 中国黄酒系列
Chinese rice wine is a crusted kind of beverages and is also one of the oldest beverages in the world.
黄酒是我国古老的饮料酒,在世界也算得上是最古老的饮料酒之一。
参考来源 - 黄酒中矿质元素的测定及研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The paper compared the Chinese rice wine and Japanese sake in material, technology of fermentation, post treatment, content of amino acids, physical and chemical indexes, and so on.
该文从原料、发酵工艺、后处理、氨基酸含量及理化指标等方面比较了中国黄酒与日本清酒的差异。
The new technology of nutritive fermented wine overcame the deficiencies of yellow wine on the technology and flavor, which had the special flavor of Japanese sake and Chinese rice wine.
早籼米营养发酵酒新工艺，克服了中国传统黄酒在工艺上、风味上的不足，兼有日本清酒和中国黄酒的香味感。
Often beer, yellow rice wine and strong white liquor are served at a Chinese banquet.
中国宴席餐桌上的酒通常为啤酒、黄酒喝烈性白酒三种。
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