甜酒釀源起於南北朝時期，是一種我國傳統的米類發酵食品，傳統上是以糯米為原料，本研究則以稉米為原料，以市售甜酒釀麴粉及傳統甜酒釀製作方法進行氣泡型甜酒釀之製作，發現採用二階段發酵，能製作新型態氣泡甜酒釀，不僅原料取得容易且成本降低，製作之氣泡型甜酒釀風味層次豐富，兼具二氧化碳氣體刺激口感，經由製程控制更可以製作不同酒精含量之氣泡甜酒釀，品評試驗顯示年輕族群喜好此種氣泡型甜酒釀。

“Tian jiu niang” originated in the Northern and Southern Dynasties period, is a kind of traditional rice fermented food, traditionally based on glutinous rice as raw materials, this study is based on rice as raw materials, commercial traditional “Jiu Qu” and traditional brewing method for bubble type product and found that the use of two-stage fermentation, can produce a new type of bubble “Tian jiu niang”, not only easy to obtain raw materials and cost reduction, produce the rich flavor level. It can produce different alcohol content by using the process control. It show that young people like this bubble-type “Tian jiu niang” in taste experiments.