Ingredients and flavor analysis of yellow wine lees and study of its feasibility of making condiments;

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.

[Conclusion] Yellow wine lees was suitable for producing seasonings,extracting plant protein and developing healthy food with low fat,high protein and high fiber contents.

Study on strains combination screening in yellow rice wine lees using solid state fermentation;

Lab test and trial production suggested that Angel high temperature resistant dry yeast was the best choice for replicate liquor production by yellow rice wine lees.

Study on culinary wine making techniques by replacing partial rice with waste distiller's grains;