以前，只要在瓶内葡萄汁的含量达到50%就可以叫葡萄酒了。

Previously, to be labeled a"wine"in China, you were only required to have 50% of what's in the bottle come from grapes.

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然而，据记录，当时的人曾提出，酿造酸葡萄汁的酸苹果和呛苹果全部都是野生苹果。

But what was preferred was a verjuice which was made from crab apples or choke apples of the record which are all wild apples.

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葡萄汁的压榨工序和发酵过程均在自设理斯咸的酿制工场内完成，包括将果汁与果皮的分离。

Squeezed grape juice fermentation process and were salty own Morris completed brewing workshops, including the separation of juice and peel.

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