After alcoholic fermentation, there was post-fermentation maceration on skins between 7 to 14 days, before pressing.
在酒精发酵完成后，葡萄汁仍将浸化7-14天，然后榨汁。
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The production technology, brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper.
The paper compared the Chinese rice wine and Japanese sake in material, technology of fermentation, post treatment, content of amino acids, physical and chemical indexes, and so on.