From the results of the experiments on (1) filtration of juice by ultratiltration process (UF-1), Q concentration of juice by reverse osmosis process (RO) and (3) removal of sediments by UF process (UF-2) after fermentation of wine, some new facts were obtained as follows ;(1) Flux: OF -1 25-40l/H/m², RO6.5l/H/m² (Average flux in sugar concentration from 15°to 23°) and OF -2 40-50l/H/m².(2) Major components in juice or wine, changed by each membrane process: UF-1 Juice was clarified, in which total polyphenol and total nitrogen were reduced to 70-85% RO sugar and acids in juice were concentrated with 100% rejection and OF-2Yeasts and sediments were removed. Wine was clarified.(3) Effective cleaning of membranes: UF-1 and 2using NaClO aq and ROusing NaOH aq, By means of above-mentioned cleanings, each membrane recovered its good flux for repeating use.(4) Fermentation Period: fermentation period of the wine-making using membranes was shorter than that of conventional method opposite to the results of the formers.(5) Wine taste: Wine had a good body and good balance between sweetness and acidity.(6) Others: By means of UF membrane, both heating process for pasteurization and conventional filtration got to be unnecessary. Moreover, both filter aid and addings into wine got to be reduced.