Abstract: In order to get the low alcohol、the high-quality cider, or wine yeast-1, 2, 3, and 4 were respectively added intofresh apple juice and concentrated apple juice. The experiments indicated. Compare with the concentrated apple juice, the freshjuice fermented quickly and smoothly, more alcohol was produced, and more variation of titratable acidity was found duringfermentation the new ciders had lighter colour and lower soluble solids and residual sugar. If wine yeast was different, the speedof fermentation、the periods of fermentation、the alcohol degree and the acidity were also different. When 120mg/L SO2(H2SO3) was added to the apple juices for about 24h, more than 90% of free SO2 turned to the combined states. After that therewas not much variation during fermentation.

Key words: cider, apple, the technique of making wine, sulfur dioxide, titration acidity, wine yeast