I-Cider isiphuzo esincane esiphuzo, esenziwe ngokuvutha ijusi le-apula. Inqubo ayisebenzisi imvubelo. I-Cider isiphuzo esivamile kakhulu nesidala. Kwabonakala cishe ngesikhathi esifanayo njengewayini. Namuhla, izindlela zokuphuza lezi ziphuzo zikhulu, futhi wonke umuntu angakwazi ukupheka kalula ngaphandle kobunzima obukhethekile. Izinzuzo ze-apula cider zilele emikhiqizweni eyenza ukwakheka kwayo futhi udlulisele lokhu ukuphuza izimfanelo zayo ezinhle kakhulu nezakhi.
Ukwakhiwa kwe-aple cider kunikeza ukutholakala kwe-tannin, fructose, i-pectin, amavithamini afana ne-A, B, C, flavonoids nezinye izingxenye ezinempilo. Ukusiza ama-apula ukusimisa isimiso sokugaya umzimba, isisindo somzimba, sinomthwalo wokusebenza okujwayelekile kwesibindi, isimiso senhliziyo nesifo nezinso. Zonke izakhiwo eziphezulu ezingenhla zigcinwa esiphuzweni sama-apula.
Izinzuzo kanye nokulimala kwe-apula cider ngamakhambi
Wonke ama-winemakers aseFrance aye afakazela ngokuphindaphindiwe futhi aqhubeka nokuncoma i-cider ngenxa yokuwusizo kwama-tannins, okusiza ukujwayela uhlelo lokugaya, ukuvuselela izinga leshukela legazi nokuthuthukisa isimo sengqondo. Eminyakeni embalwa edlule, ucwaningo oluningi lwenziwa futhi kubonakala ukuthi i-cider, ikakhulukazi ngamakhambi, inganciphisa inqubo yokuguga ngenxa yobuningi bama-phenolic ekwakheni.
Siyaqaphela ukuthi i-apple cider ngamakhambi ayikwazi ukusiza kuphela, kepha ngezinga elithile lilimaza umzimba. Lokhu kungenxa yokuqukethwe kotshwala, naphezu kwemali encane. Ngakho-ke, akuvumelekile ukudla isiphuzo kubantu abangazange bafinyelele