Taking alcoholicity as the indicator, the effects of initial sugar content, initial pH, inoculum size and temperature on the fermentation of the wine were investigated.

The wine obtained was featured by bright transparency and unique flavor of Pachyrhizus. With all the indexes up to the national standards, the wine is suitable for expanded production.

Jicama has many functions, such as refrigerant and relieving summer-heat, etc. The products have been developed, for instance, Jieama beverage, Jieama preserved fruit, Jieama tin and so on.