Then through further processing, red megranate wine was developed and the optimal technical parameters were as follows: enzyme treatment use level as 60 mg/L, fermentation temperature at 22～24 ℃, steeping time as 36 h, blending proportioning as 70 % (v/v) megranate fermented wine, 20 %(v/v) claret, and 10 %(v/v) mulberry fermented wine.

To measure the total phenol content by Folin-Ciocalteu method,the results showed that the total phenol content of 12 species of Clarets are between 643.

Production of Ethanol by Simultaneous Saccharifiction and Fermentation from Sweet Potato;

In addition, as Zy-1 fermented raw materials, such as rice flour, cassava flour and sweet potato into ethanol under the optimum condition, the ethanol concentration .

Effect of ultra high pressure treatment on higher alcohols in dry date wine;

The effects of ultra-high pressure processing(UHP,100～700 MPa) on microflora amount,and the survival amount of mold and yeast in dry date wine were studied.

The quality changes of dried Lutianus erythropterus treated with bioactive ingredients from mangrove was studied by using peroxide value(POV),colony forming units(cfu) and sensory assessment during storage at normal temperature.