In the main fermentation stage, it is necessary to adjust the temperature of mash by harrowing, break the bubble cap to make it sink, remove carbon dioxide from mash, make fermented grains properly contact with oxygen, and make yeast contact with fresh oxygen to restore its activity, so as to overcome the inhibition of metabolites such as alcohol. At the same time, a large amount of carbon dioxide produced in the main fermentation stage will also have a feedback inhibition effect on the sugar metabolism of yeast. Yellow rice wine can produce carbon dioxide 1 140 L/h per ton of mash at the peak of main fermentation. Therefore, it is of great significance to rake materials in time in traditional fermentation and introduce sterile air into new technology fermentation.