Effect of Lycium Barbarum Dry Red Wine on Antifatigue and Antioxidant in Mice;

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.

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.