| 摘要 |
PURPOSE:To obtain an apple fruit juice which is a transparent fruit juice with high saccharide and extract contents and suitable for producing apple wine, etc., by repeating freezing and melting to reduce moisture in apple fruits and pressing the apple fruits without pulverization. CONSTITUTION:Apple fruits are allowed to stand in a storehouse with good ventilation for several months utilizing, e.g. low temperatures in the winter season, etc., to slowly repeat freezing and melting. The resultant fruits are then pressed utilizing a lever, etc., without pulverization to afford the aimed fruit juice with about 16% saccharide content. |
