The application of SCB technology to brewery industry will resulted in the quality improvement of existing products and the development of new product range or brand names. When integrated into the fermentation process, it will catalyze and speed up the fermentation. The wines or spirits manufactured as such will have unique and favorable tastes different from that of the original products due to the increased content of esters. The unwanted pungent taste of strong spirit can be reduced with enhanced fragrance and softness. The new products with increased temptation to consumers will cause less side-effects often associated with over drunk than the comparative products. Another important function of SCB technology in wine industry attributes to its ability to promote the maturity of finished products so that the quality and value of the products can be increased within a relatively short period of time. The unique tastes, color and quality of the products manufactured with the use of SCB technology will provide great potential for developing new product range or brand names. More importantly, products developed as such are extremely safe with some beneficial functions to health maintenance.
