The protein in crude rice underwent no denaturation or gelatine because it never suffered from any hot and humid actions, which was a determinant factor of malt yellow rice wine features (rich nitrogen amino acid).

• 生大米中的蛋白质，因未受湿热作用而变性或胶凝化，决定了免蒸煮麦曲黄酒氨基酸态氮丰富的产品营养特征。