| 摘要 |
<p>Liquor produced by adding yeast and clove without using Aspergillus oryzae and a preparation method thereof of the present invention has effects on providing a method of preparing liquor have effects on providing a method for preparing liquor which capable of purifying the stink taste of liquor to introduce the mild taste as well as increasing alcohol contents by using yeast only and adding clove in alcohol fermentation, and liquor having good taste without smell of various fungi which does not using Aspergillus oryzae.</p> |
