[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.balchem.cz\/cider-jako-vynikajici-letni-osvezeni\/#Article","mainEntityOfPage":"https:\/\/www.balchem.cz\/cider-jako-vynikajici-letni-osvezeni\/","headline":"Cider jako vynikaj\u00edc\u00ed letn\u00ed osv\u011b\u017een\u00ed","name":"Cider jako vynikaj\u00edc\u00ed letn\u00ed osv\u011b\u017een\u00ed","description":"Jable\u010dn\u00fd n\u00edzkoalkoholick\u00fd kva\u0161en\u00fd n\u00e1poj cider znali ji\u017e \u0158\u00edman\u00e9, podle nejstar\u0161\u00edch dochovan\u00fdch p\u00edsemn\u00fdch zm\u00ednek. Pozd\u011bji se tento obl\u00edben\u00fd ovocn\u00fd n\u00e1poj roz\u0161\u00ed\u0159il na \u00fazem\u00ed Anglie a Francie, kde byl cider po stovky let velice obl\u00edben\u00fd. Zdrav\u00fd alkoholick\u00fd n\u00e1poj V letn\u00edch hork\u00fdch dnech je nejl\u00e9pe pod\u00e1vat ovocn\u00fd cider vychlazen\u00fd, a\u017e ledov\u00fd. Cider je velice osv\u011b\u017euj\u00edc\u00ed a z\u00e1rove\u0148 je […]","datePublished":"2023-05-10","dateModified":"2023-05-10","author":{"@type":"Person","@id":"https:\/\/www.balchem.cz\/author\/#Person","name":"","url":"https:\/\/www.balchem.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/8ee00db67df6a380981db2e33f97d2fa79637c4880a83f2a0ac4c29b5bb179e1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/8ee00db67df6a380981db2e33f97d2fa79637c4880a83f2a0ac4c29b5bb179e1?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"balchem.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.balchem.cz\/wp-content\/uploads\/img_a288257_w1889_t1498681317.jpg","url":"https:\/\/www.balchem.cz\/wp-content\/uploads\/img_a288257_w1889_t1498681317.jpg","height":0,"width":0},"url":"https:\/\/www.balchem.cz\/cider-jako-vynikajici-letni-osvezeni\/","wordCount":421,"articleBody":"Jable\u010dn\u00fd n\u00edzkoalkoholick\u00fd kva\u0161en\u00fd n\u00e1poj cider znali ji\u017e \u0158\u00edman\u00e9, podle nejstar\u0161\u00edch dochovan\u00fdch p\u00edsemn\u00fdch zm\u00ednek. Pozd\u011bji se tento obl\u00edben\u00fd ovocn\u00fd n\u00e1poj roz\u0161\u00ed\u0159il na \u00fazem\u00ed Anglie a Francie, kde byl cider po stovky let velice obl\u00edben\u00fd.\tZdrav\u00fd alkoholick\u00fd n\u00e1pojV letn\u00edch hork\u00fdch dnech je nejl\u00e9pe pod\u00e1vat ovocn\u00fd cider vychlazen\u00fd, a\u017e ledov\u00fd. Cider je velice osv\u011b\u017euj\u00edc\u00ed a z\u00e1rove\u0148 je pro na\u0161e zdrav\u00ed prosp\u011b\u0161n\u00fd.\u00a0\tJak se cider vyr\u00e1b\u00edV\u00fdroba cideru se prov\u00e1d\u00ed\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ru\u010dn\u011b ze speci\u00e1ln\u00ed odr\u016fdy jablek, kter\u00e1 jsou nejprve drcena a potom se lisuj\u00ed. Jable\u010dn\u00fd mo\u0161t, kter\u00fd t\u00edmto postupem vznik\u00e1, se d\u00e1le nech\u00e1v\u00e1 zkvasit v sudech k tomu ur\u010den\u00fdch. Kva\u0161en\u00ed, kter\u00e9 se tak\u00e9 naz\u00fdv\u00e1 fermentace, prob\u00edh\u00e1 p\u0159i teplot\u00e1ch mezi \u010dty\u0159mi a \u0161estn\u00e1cti stupni celsia. Tato teplota je mnohem ni\u017e\u0161\u00ed, ne\u017e u jin\u00fdch alkoholick\u00fdch n\u00e1poj\u016f. Kva\u0161en\u00ed cideru prob\u00edh\u00e1 t\u00edmto sice pomalu, ale je tak zachov\u00e1na p\u0159\u00edjemn\u00e1 ovocn\u00e1 v\u016fn\u011b. D\u00e9lka procesu kva\u0161en\u00ed se zde potom li\u0161\u00ed. B\u00fdv\u00e1 to od zhruba t\u0159\u00ed m\u011bs\u00edc\u016f do n\u011bkolika let. Tento ovocn\u00fd n\u00e1poj je proto p\u0159irozen\u011b sycen\u00fd oxidem uhli\u010dit\u00fdm, na rozd\u00edl od pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00fdch cider\u016f.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 U t\u011bchto se \u010dasto nech\u00e1v\u00e1 kvasit pouh\u00fd jable\u010dn\u00fd koncentr\u00e1t nam\u00edsto kvalitn\u00edho p\u0159\u00edrodn\u00edho jable\u010dn\u00e9ho mo\u0161tu. V\u00fdroba b\u00fdv\u00e1 ukon\u010dena pasterizac\u00ed a filtrac\u00ed a pov\u011bt\u0161inou se do tohoto pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9ho cideru p\u0159id\u00e1v\u00e1 dal\u0161\u00ed cukr. Nav\u00edc je um\u011ble sycen\u00fd oxidem uhli\u010dit\u00fdm. Takto pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00fd cider je velk\u00fdm zdrojem cukru a m\u00e1 vysokou energetickou hodnotu.Pokud tedy hled\u00e1te kvalitn\u00ed a zdrav\u00fd cider, naleznete jej v malov\u00fdrob\u00e1ch. Kvalitn\u00ed ovocn\u00fd cider pozn\u00e1te i tak, \u017ee m\u00e1 na etiket\u011b ve slo\u017een\u00ed napsan\u00e9 jen velmi mal\u00e9 mno\u017estv\u00ed surovin. Tento jable\u010dn\u00fd, kva\u0161en\u00fd n\u00e1poj je velice popul\u00e1rn\u00ed hlavn\u011b v z\u00e1padn\u00ed Evrop\u011b, jako je Spojen\u00e9 kr\u00e1lovstv\u00ed, Irsko, Francie a \u0160pan\u011blsko U n\u00e1s v \u010cesku je cider tak\u00e9 zn\u00e1m\u00fd pod n\u00e1zvem Jab\u010d\u00e1k. O p\u016fvodu a roz\u0161\u00ed\u0159en\u00ed se v\u0161ak st\u00e1le vedou dlouhodob\u00e9 spory. Je docela dob\u0159e mo\u017en\u00e9, \u017ee v\u00fdroba cideru\u00a0\u00a0 vznikla v oblasti dne\u0161n\u00edho Baskicka.                                                                                                                                                                                                                                                                                                                                                                                        4\/5 - (6 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Cider jako vynikaj\u00edc\u00ed letn\u00ed osv\u011b\u017een\u00ed","item":"https:\/\/www.balchem.cz\/cider-jako-vynikajici-letni-osvezeni\/#breadcrumbitem"}]}]