Apple flavour 苹果香精
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.
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 flavour and quick solubility of apple powder could be improved by effective auxiliary formulas.
通过有效的辅料配方可以提高苹果果粉的风味和速溶性。
Medium bodied, fruit driven palate showing excellent balance of fresh green apple flavour, natural cool climate acidity and toasty vanilla oak.
中等酒体，上颚感受青苹果的果香与自然凉爽的酸甜滋味的美妙平衡。
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