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.
以粟米为原料,以一定比例的红曲、糖化酶、酒药和活性干酵母为糖化发酵剂,在喂饭时加入活性干酵母,酿制成了具有典型红曲风味的粟米黄酒。