The aim of this research was to screen Saccharomyces Sake strains with high ethanol produetion and acid resistance by spore speration and hybridization breeding and study the optimum technological factors, in order to improve the sake fermentation capacity and decrease the energy cost and product cost in industrial application on a large scale.

Under this sporulation condition sporulation rate of sake yeast GJ and NS were 75% and 60% respectively.

Based on previous single factor experiments,orthogonal test was carried out with quality polished round-grained rice as raw materials to investigate the fermentation rules of acid-resistant sake yeast ZJ-14 which could provide theoretical evidences for quality sake production.

Modified technique of immobilized carrier on the yeast alcohol fermentation;

The breeding of a high liquor yield yeast strain in the alcohol fermentation of sweet sorghum stem juice;

Application of BP neural network in modeling alcohol fermentation process;

Effect of enzyrmatic hydrolysate of Silke Fowl on the pro-motion of alcoholic fermentation;

Study on alcoholic fermentation with uncooked corn flour in external circumfluent fermentor;

Study on alcoholic fermentation with uncooked raw corn flour;

Aromatic compounds of fresh juice and fermented wine made of Litchi(cv.Heiye);

To detect the aromatic compounds from fresh juice and fermented wine made of Litchi(cv.