Elaboration of the cider

imagen de lagar The apple must or apple juice has a variable density, that oscillates between 1.040-1.060 and is constituted by a 75-85% of water and sugar, acid substances (malic acid, citrus, etc.), tannin, pectin, nitrogen, minerals, vitamins (C, B2, To, D, PP, etc.)  and enzymes in dissolution. 

   The alcoholic graduation of the cider will depend, in direct proportion, of the total sugar content in its must, because during the fermentation process (process of chemical and microbiological nature) the sugar is transformed into carbonic anhydride and alcohol.

   The cider is a drink that, in general, has a low alcoholic degree that oscillates between 4º and 6º and a clearly fresh character that makes it particularly desirable, especially in summer and autumn.

   The cider elevates the vital and affective tone and creates corporal euphoria. The cognitive processes under these circumstances improve:  imagination, association of ideas, empathy, loquacity, etc. 

   When the cider is rich in tannin, its effect is astringent, that is to say, restrains; that is why it is so useful in cases of diarrhoea. It has been recommended in cases of rheumatism, obesity and hypertension (because of its diuretic effects).

   Its moderate consumption exerts a protective function of the vascular apparatus against arteriosclerosis and avoids the appearance of liver stones.  Thus it has been verified in England and the United States and trough studies made by European and American epidemiologists, that the number of deaths caused by myocardium infarct is clearly smaller in moderate cider drinkers that in abstemious ones.  The cider prevents the myocardium infarct due to its content in pectin. In addition and due to its eupectic action, helps the digestion process and corrects badly breath in those people who suffer gastrointestinal affections. 

   For the cold, either nasal or bronchial, cider was used because its rich content in vitamin A tones and strengthens the bronchi, clearing the airways.

   Finally, the cider was also used in popular medicine for the treatment of the paludic fever. At the end of the XIX century a rich iron cider was being prepared due to its antianemic properties. 

   The cider always was considered among Asturians a natural and healthy drink, without additives nor added chemistries. 

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