The production process of sweet yellow corn wine was introduced , and the main nutrient substance of the wine was analysed.
探讨了以玉米为原料酿制麸子酒的生产工艺，并对酒的主要营养成份进行了分析。
Corn and rice were considered as raw material for yellow wine, the best corn-rice weight ratio was 1:1.
以玉米和稻米为原料，玉米稻米混合发酵生产黄酒的最佳质量比为1：1。
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