Only using grape juice to make alcoholic fermentation, Before alcoholic fermentation the hot treatment can make the ingredient of the pericarp into grape juice and make the new Port Wine has special scent.

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;