Turbidity easily occurs in blending liquor due to the change of solubility conditions of the solute.

Although the causations for precipitate in blending liquor are in many ways and the precipitate components are complicated, we can use different methods for the analysis of the relative precipitate components: Silico-tungsten acid method, Mayer method and Dragendorff method for the analysis of alcaloid; Ninhydrin method, Biuret Reation method etc.

The precipitate of imitation fruit wine was mainly induced by four factors: microbial pollution,inadequate operation or filtration equipment failure,overuse of clarifier,and natural precipitate in shelf period.

Then after blending,flavoring,sterilization,storage and bottle filling,kiwi fruit liqueur was finally developed.

Contrast tests of direct sample injection approach(DSI), wine dilution sample injection approach (WDSL)and sample calcinations approach (SC)were done by the application of atomic absorption spectrophotometer to analyze manganese ion contents in imitation wine.

Raw materials and production techniques and production environments could pollute imitation wine, in order to improve its sanitary quality and prolong its shelf period, we have analyzed the examination results of the samples and found that it is necessary and feasible to formulate microbial indexes for imitation wine.