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。
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 .
糯米甜酒