The sense organ and physicochemical index of drycider reached the national standard of high quality dry wine.
酿制出的干式苹果酒感官、理化指标达到国家优质干白葡萄酒标准。
2
The fermentation technique of the clarified juice accommodate to make the drycider with the pure apple juice by studying the influence of final produce, cider flavour and stability of cider.