Using the optimum sugar content and technological conditions of fermentation,as well as maturation technics on alcoholic fermentation and acetic acid fermentation of apple juice,the high content of total acids and better flavor,products could obtained.

• 苹果汁酒精发酵和醋酸发酵采用适宜的糖度、发酵条件与陈酿工艺,产品的总酸含量较高,风味较好。