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, cide r flavour and stability of cider.

• 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；