Development of compound fermented wine with mixture of Gastrodia elata BI,Rosa roxburghii Tratt and honey;

Study on brewing technology of Chinese dwarf cherry fermented wine;

Coprinus comatua was used as raw material to produce coprinus comatua fermenting wine by fermentation.

The flavoring compositions in green plum fruit fermenting wine and in green plum fruit steeping wine were analyzed and compared by GC-MS.

1%ammonium sulfate were added into diluted honey,then after sterilization,yeast inoculated and the solution fermented for15～25d at25℃,then after filtration,clarification,sterilization,blending,and three months storage,honey&rice starter fermenting wine of high nutrition and special taste was finally produced.

The main processes and parameters which were scientific and practical for improving the quality of Chinese jujuba fermentation wine were studied.

The processing technology of fermentation wine made from sterilized mulberry juice was studied in this article.

Processing study on Mixed Wine of Pyracantha spp and Rosa Laevigata Michx;

Study on techniques of fermented wine with fresh chinese wolfberry juice;

Development of aloe-medlar-grape wine;

Modified technique of immobilized carrier on the yeast alcohol fermentation;

The breeding of a high liquor yield yeast strain in the alcohol fermentation of sweet sorghum stem juice;

Application of BP neural network in modeling alcohol fermentation process;

Effect of enzyrmatic hydrolysate of Silke Fowl on the pro-motion of alcoholic fermentation;

Study on alcoholic fermentation with uncooked corn flour in external circumfluent fermentor;

Study on alcoholic fermentation with uncooked raw corn flour;