Optimization of extraction condition of trans-resveratrol from grape pomace after brewing;

This study used the grape byproducts after brewing (grape pomace) as material and extracted trans-resveratrol which had many kinds of physiological functions from it.

Production of high activity dietary fiber from grape pomace by enzymatic method;

Study on the processing technique of vinegar using grape pomace;

Research on fermentation technology of dietary fibre activation in grape pomace;

Microanalysis of Polysaccharide content of Grape dregs

The comprehensive utilization of grape dregs from wine plants is reviewed in many respects.

In this paper, the ultrafine powder of grape wine pomace were achieved by superfine micro-milling, and studied the effect of super micro-milling on physical properties, as diameter, microstructure, wall-broken rate, angle of repose, water-holding capacity, expansion and solubility.