回顾并概要介绍了近年来国际苹果发酵汁饮料的加工技术、研究状况和发展趋势。
The situation of processing and research for fermented apple juice abroad in recent years is reviewed and the development trend described.
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.
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.
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