Recognition of production regions for Cabernet Sauvignon dry red wines;

Factors influenced the content of resveratrol in dry-red wine;

Effect of mannoprotein on wine's malolactic fermentation(MLF);

Deter mination of trans-cis-resveratrol in the grape wine by gas chromatography;

On Recessive Marketing Tactics of Grape Wine Industry;

Study on the craft of taking off bitterness from grape wine with ultrafiltration;

Analysis of Aromatic Composition in Different Mono-varietal Dry Wines from Eastern Region of Ningxia Helan Mountain;

A method has been developed for the simultaneous determination of the contents of galic acid, Catechin, (-)- epicatechin, Caffeic acid, pyrocatechol, Chlorogenic acid, flavone and Felinic acid in wines by high performance liquid chroma- tography- photodiode array detector (HPLC-PAD)with solid phase extraction (SPE).

Lactic acid bacteria in wines and their effects on the qualities of wines throughout fermentation were reviewed in this article.

Influence of fermentation temperature and maceration time on the physical and chemical parameters of red wine;

A rapid and simple method was developed for determination of aroma components in red wine(Cabernet Sauvignon) by head space solid-phase micro-extraction(HS-SPME) coupled to capillary gas chromatography-mass spectrometry(GC-MS).

It presents in red wine due to the fermentation with grape skin and seed.

Determination of trace plumbum in red wine by graphite furnace atomic absorption spectrophotometry;

Application of oak barrel aging technoloy in red wine aging;

Effect of different yeasts and pectic enzymes on the physical and chemical parameters of red wine;

The use of halfway inhibition fermenting method could produce low-alcohol dry grape wine and sweet grape wine of higher sugar content.