Professor Kung Peng-cheng, director of the Fo Guang University College of Humanities, points out that the role of yeast in fermentation was discovered in China prior to the Shang Dynasty. The deliberate addition of yeast to accelerate the fermentation process was a tremendous advance in the winemaking technology.
佛光人文社會學院校長龔鵬程指出，中國在殷商以前就發明酒麴，用以增加發酵的速度，對製酒技術是一大貢獻。