The intention of this paper is to shorten the term of making xiangzaolu and promote the comprehension utilization of yellow wine lees.
本论文分析了黄酒糟的理化指标和风味成分。
参考来源 - 香糟卤生产工艺及其关键控制点的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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。
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