||Porphyra dentate, an edible red algae that is rich in proteins and polysaccharides, is demonstrated to be with immune modulation and anti-oxidant activity. Based on the previous project (94AS-12-1.3-FA-F1) porphyra wine with 13~14% ethanol content is made by Saccharomyces No.63. The red color intensity (A420/A520) for this wine is 0.96. The total polyphenol content (expressed as gallic acid ) in this wine is 108.13 μg/ml. The DPPH scavenging activity and reducing power for this wine are 32.40% and 35.47 μg VitC eq /ml, respectively. During storage at 5℃ for 2 months, the ethanol content, red color intensity, DPPH scavenging activity and the reducing power for the Porhyra wine are not significantly changed. However, the red color intensity, DPPH scavenging activity and reducing power are significantly decreased if the Porphyra wine is stored at 15 ℃ for 2 months. Therefore, the suggested storage temperature for Porphyra wine is 5 ℃. At the dosage of 1.5 g ethanol/kg body weight SD rats are fed with Porphyra wine (14% ethanol), 14% ethanol solution, red wine (14% ethanol) or deionized water as control. After 8 weeks of feeding, the body weight gained and liver/body ratio for SD rats fed with ethanol are significantly higher than those of the control, while the kidney/body weight ratio for the ethanol-fed rats is significantly lower than that of the control group. In contrast, the body weight gained, liver/body weight and kidney /body weight ratio are not significantly different among the Porhyra wine group, red wine group and control group. The cholesterol and triacylglyceride contents in unit gram of liver and TBARS for Porhyra wine group are significantly lower than those of ethanol group. The reduced glutathione content for Porphyra wine group is 134% of control group; while the ethanol group is 76% of the control group. Based on the histological observation the liver tissues for Porphyra-wine-fed rats and red wine-fed rats are similar to that of control. In contrast the liver tissue for the ethanol-fed rats obviously damaged. Overall, the rat feeding experiment demonstrates that Porphyra wine can significantly prevent or decrease the potent damaged in liver canoed by ethanol.