Contents of formed higher alcohols did not change about at 20 ppm of total nitrogen, but the contents were most at 200 ppm of total nitrogen especially in iso-amyl alcohol, and the contents showed decrease above at 400 ppm, greatly. Higher alcohols formation were high content at pH 4.0, but the contents were increase according to the condition of glucose and sucrose much. The formation of higher alcohols showed less in fermented condition of no elimination sample than in eliminated a mineral in each. Contents of higher alcohols were less in eliminated sample of biotine and inositol than in control, but the contents were higher than the others, and the contents showed especially high in eliminated nicotinic acid and thiamine. Higher alcohols formation were most at the content of SO\ulcorner in 20 ppm of them. The formation of higher alcohols showed more in Saccharomyces cerevisiae was form more in higher alcohols than Saccharomyces bayanus of two yeast strains.

The mechanism of natural removal of astringency and seasonal changes of tannin substance in sweet persimmon(Fuyu) and astrigent persimmon(Chungdo Bansi)were investigated. Tannin productivity of astringent persimmon fruit was higher than that of sweet perimmon fruit during growth. In the reactivity of tannin to acetaldehyde, it was observed that tannin from sweet persimmon have a milder chemical properties than that from astrigent persimmon. The threshold value of astringency on sweet persimmon tannin was higher than that of astrigent persimmon tannin. Tannin substances from sweet persimmon distributed mainly in lower molecular weight range at harvest stage, but those from astrigent persimmon distributed mainly in higher molecular weight range. Therefore, the natural removal of astringency was related to difference of tannin productivity, threshold value of astringency, reactivity and qualitative difference of tanni.

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.