通过研究不同的发酵工艺对成品酒的得率、酒的风味及酒的稳定性的影响，认为澄清汁发酵工艺适宜于酿制全汁干型苹果酒；
The fermentation technique of the clarified juice accommodate to make the dry cider with the pure apple juice by studying the influence of final produce, cider flavour and stability of cider.
将酒汁用气压机压榨后进行苹果乳酸发酵。
Pressing in a pneumatic press, then systematic malolactic fermentation.
石榴汁、葡萄酒和紫色葡萄汁富含抗氧化剂，苹果汁在第十位，列在茶之后。
Pomegranate juice, wine and purple grape juice are high in antioxidants, with apple juice in the tenth spot, right behind tea.
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