Our experiments investigate the effects of six different flocculants for dewartering from the precipitate component in wine.

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;

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);

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.

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;

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