The complete production technology of green plum fruit wine,the main effect factors including spirit content(%),time(day) and raw material ratio(green plum:spirit)of soaking and extracting green plum wine were researched and the optimal technology conditions were determined.

Production technology and healthy function of plum wine;

Nine ion-exchange resins were used to treat plum wine for deacidification under various conditions in this paper.

Factor analyses and effect evaluation for the clarification of waxberry wine with chitosan;

Study on application of saccharified technology to the brewing technology of waxberry wine.;

Deacidification on waxberry wine was studied.

Effects of modified atmosphere packaging (MAP) and ethylene absorbent on chlorophyll content, ethylene evolution and endogenous hormone changes in post_harvest Green Mume fruits were investigated at (25±1)℃.

The Development of Green Prum Glutinous Rice Wine and Blending of Cocktail;

High total acids content in dry waxberry fruit wine would deteriorate wine quality.