Apfelgetränk bietet gesundheitliche Vorteile... am besten selbst herstellen!
Isabella Taylor
2026-03-25
3 Min. Lesezeit
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Beim Abendessen stellt ein Glas Wein die ideale Wahl dar. Jeder von uns ist auf diese Aussage in sozialen oder medizinischen Kreisen gestoßen. Doch wissen wir wirklich, welche positiven Effekte das Konsumieren dieses alkoholischen Getränks mit sich bringt? Die Antwort darauf sind antioxidative Inhaltsstoffe. Diese finden sich nicht nur auf dem weltweiten Weinmarkt, sondern auch in Apfelgetränken.
It's an apple cider
Apple cider (from English cider, German Apfelnwein) is produced by the fermentation process of apples. The alcohol content is within the limits of 1, 28.5%.. In taste it resembles beer due to the presence of bubbles melting (also available is the gaseous version), however, it is closer to the classification of wine products. Production of cider in Poland began around the 19th century. Today, it can be found in restaurants, bars, grocery stores. Good quality cider is a cost of 89zł/0.5l. Products with lower flavor include additives or other fruit juices.
Cider properties
The bioactive substances in cider are antioxidants (chemferol, quercetin, catechin)... They cause: an increase in HDL cholesterol (the so-called good fraction), a decrease in the oxidation of LDL fraction, resulting in a lower concentration of bad cholesterol in the blood serum and a lower risk of asthma. Antioxidants protect the body from anemia, the formation and development of existing cancerous tumors by increasing the body's immune activity.
Cider? How do you make it?
Cider is a powerful source of freshness and cooling in the body, so it is best to know its recipe for the upcoming summer. Cider recipe To prepare the trunk you need: 2530 kg of apples (which gives about 12 l of cider) special yeast (e.g. Scherry, Sacharon, Sauternes) yeast food Apples are the basis of an exquisite cider, so the best ones are organic, sweet-sour, juicy and high in spices. At the beginning cut the apples with the bark, soak the juice in a saucepan and leave the semi-fermented products for about 23 hours. After the remaining season, add the spices to the bowl, so that the juice is clearer.