Studies on the changes of 5-hydroxymethyl furfuraldehyde content in Radix Rehmanniae steamed for different time;
地黄清蒸不同时间5-羟甲基糠醛含量变化研究
In the single distillation and mixed steaming technology for producing Luzhou-flavour liquor, the high yield flavour-increasing ester-producing bran koji was used.
在清蒸混烧工艺生产浓香型白酒中使用高产增香产酯神曲，提高出酒率１３。
The test was made with the technology of steaming alone the fermented grains prolonged in Summer.
介绍了利用清蒸工艺对度夏压排酒醅进行试验探讨。