As for the apple wine it was made with yeast, sugar and then one of those curly tubes that don't let air in but do let CO2 out. I remember a large room of those big bottles bubbling away.
If you don't want it carbonated, you let fermentation do its thing, then bottle it. No special steps are required.
If you do want it carbonated, you let fermentation do its thing. Then you can either put it in a keg and force carb it, (put it under high pressure CO2 overnight) or you add a small, precise amount of sugar then immediately bottle it. The added sugar will then ferment in the bottles, but the CO2 won't escape, carbonating it.
I'm not an expert on cider/apple wine, my background is mostly beer and wine. I've made it a few times, usually carbonated, sometimes not. My understanding is that the terms are mostly interchangeable.