The process of making cider is very similar to winemaking, but using apples or even pears and quinces. This low-alcohol beverage, produced by fermenting natural fruit juice, is becoming increasingly popular and strengthening its position in the global alcoholic beverage market. Interestingly, special cider apple varieties are used for cider production, which are characterized by a high content of tannins and acids, or different varieties are blended to achieve the desired taste. The fermentation process can take from several weeks to several months and determines the strength and taste of the drink.
Anax group offers neutral concentrates for fermentation MaK Food - specialized neutral fruit juice concentrates developed by MaK Food exclusively for further fermentation. The concentrates have had some of their natural fruit aromas removed, their acidity harmonized, and their sugar content standardized to make them ideal for alcoholic fermentation (cider), acetate fermentation (vinegar), and the production of kombucha and fermented beverages.
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