Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively.

中文翻译：

---

膨润土和氯化钙对苹果酒的影响

苹果酒因其营养丰富、口感清新而成为广受欢迎的酒精饮料。然而，苹果酒中存在的甲醇限制了其质量。遗憾的是，目前还没有降低果酒中甲醇含量的方法。为此，本研究将膨润土 (B)、氯化钙 (CC) 及其组合 (B&CC) 添加到苹果汁中。处理后的果汁 (0) 和将果汁在 25 °C 下静置 24 小时获得的上清液分别在 25 °C 和 10 °C 下发酵。