This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.

• 摘要介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母和乳酸杆菌的协同发酵作用。