States a new method of adding steamed millet by using millet as primary material, a proper proportion of red koji, saccharidase, active dry yeast and Jiuyao as saccharification and fermentation agent to brew the millet wine with typical red koji taste. The experimental results indicate that the active dry yeast is suitable for the millet wine fermentation, it can control the acid failure and improve the wine taste upon its high fermentation ability, the active dry yeast and saccharidase used together can re...
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