Excessive oxidation of grape juice, a new technique in the production of white grape wine, was gradually valued by wine-making technicians.

Research on the application of chitosan in the clarification of white wine;

Effect of mannoprotein on white wine's tartar and protein stability;

Improving Protein stability of white wine by enzyme method

Analysis of aromatic composition in the dry white wine of clone from chardonnay by gas chromatography/mass spectrometry;

Analysis of aroma components of Suntime’s Chardonnay dry white wine by GC/MS;

Comparative study on the changes of aromatic components in the grape and dry white wine of chardonnay;