探索了以鲜苹果为原料加工制成苹果浆，再经酒精发酵和醋酸发酵酿制苹果醋的新工艺，并分析了苹果醋的加工工艺和操作要点。

The thesis searched the new process of apple cider vinegar, which is brewed with apple pulp by using fresh apple as raw material, and through alcohol fermentation and acetic fermentation.

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将苹果和黑莓炖成稠浆。

Stew the apple and blackberries to make a thick pulp.

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研究表明，浆胞途径是产生L-苹果酸的主要途径，羧化酶在L-苹果酸的合成中起到关键作用。

The research shows that cytosolic pathway is the principal pathway of L-malic acid production and carboxylases play the crucial role in the L- malic acid's synthesis.

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