In this paper,the chemical composition of mulberry,such as resveratrol,med-mulberry,mulberry red pigment was illustrated;the utilization and future development in our country was presented;the present study and future application in medicine were also introduced.

Study on extraction technology of mulberry red pigment from mulberry pomace;

Anthocyanin content in mulberry red pigment by pH-differential spectrophotometry;

Separation and purification of mulberry red pigment by NKA macroporous resin;

Research on vacuum drying technology of mulberry;

Processing Technology of the Black Mulberry Juice;

Measurement of Total Anthocyanins in Mulberry by UV-Visible Spectroscopy;

Determination of total flavonoids of mulberry juice,cornus officinalis juice and sea backthersse juice

The clarifying effect of mulberry juice with PVPP was studied .

Clarification in mulberry wine-brewing is one of the most important technologies,clarified effects which were treated by egg white-OVO,pectinaseEX-V,bentoniteBGR,PVPP(Polyvinylpolypyrrolidone) and their associations,were studied in this paper.

In the production of mulberry wine,1%～3%Y-ADY was added for the fermentation,20～25mg /kg K 2 S 2 O 5 added for oxidation resistance,0.

In this paper , influence to aroma components of mulberry wine fermented by different yeasts(KD、RC212、K1) through brewing yeasts selection, change of aroma components after primary fermentation and secondary fermentation of KD yeast, and effect of different clarifying agents on mulberry wine were studied with Shaan’xi red fruit No.