Y - ady instead of self - cultured yeast wine was used in new craft xiangxue wine production with its use level as 0 . 1 % ( distiller ' s grains liquor was added in two batches during the production ) , which could facilitate the techniques and improve the fermenting stability with no adverse effects on wine taste and wine quality 摘要在大罐新工艺香雪酒生产中，采用黄酒活性乾酵母代替自培酒母，乾酵母用量0 . 1 % ,糟酒分2次加入，可以进一步简化大罐香雪酒工艺操作，提高酿造稳定性，且所酿的酒风味质量均不受影响。
