1. 优质葡萄酒生产加工工艺（Premium Wine Production and Processing Techniques）

针对不同原料品种和风土特点，开展葡萄酒发酵、陈酿以及稳定环节精准工艺调控技术的研究，以及新型技术在葡萄酒酿造技术工艺中的应用研究。

Conduct research on precise control technologies for fermentation, aging, and stabilization processes tailored to different grape varieties and terroir characteristics. Explore the application of innovative techniques in winemaking processes.

2. 酿酒微生物的开发与利用（Development and Utilization of Winemaking Microorganisms）

研究微生物对葡萄酒风味和风格形成的调控作用，筛选本土优质酵母和乳酸菌，开发多菌种协同发酵技术，提升葡萄酒风格多样性，满足消费者个性化需求。

Investigate the role of microorganisms in shaping wine flavor and style, screen for high-quality native yeasts and lactic acid bacteria, and develop multi-strain co-fermentation techniques to enhance wine style diversity and meet consumer preferences.

3. 葡萄酒生产质量与安全控制（Quality and Safety Control in Wine Production）

开发快速、精准的葡萄酒中有害物质的检测技术，研究酿造过程中有害物质的精准消除技术，提升产品质量安全。

Develop rapid and precise detection technologies for harmful substances in wine, study precise elimination methods for such substances during winemaking, and improve product quality and safety.

4. 葡萄酒加工副产物的综合开发利用（Comprehensive Utilization of Wine Processing By-products）

开展生产加工过程中葡萄皮、籽及酒泥中功能成分的提取与高值化利用研究，开发副产物在酿酒工艺中的循环利用途径，实现资源的可持续利用和环境友好生产。

Research the extraction and high-value utilization of functional components from grape skins, seeds, and lees produced during processing. Develop recycling pathways for by-products in winemaking processes to achieve sustainable resource utilization and environmentally friendly production.