Cider
Alcoholic beverage
This cider aims to be innovative through its unique combinations of fruits - quinces and plums.
Besides this, the the beverage is sugar free. Inulin was used in cider to stimulate the growth of beneficial intestinal bacteria and because can be easily incorporated. Also a part of it is converted by the Saccharomyces cerevisiae yeast used for fermentation.
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This combination of fruits was chosen following a market research survey regarding consumer's preferences in regards to alcoholic beverages in general and cider in specific. Consnumers also expressed their wish of having sugar free alcoholic drinks, thus, the choice for using inulin as sugar alternative.
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Moreover the combination of plums and quinces was chosen for the fruits' fermentation properties and their chemical components that form a pleasant flavor.
The quince is a very nutritious fruit, representing a great source of dietary fibers, antioxidants, vitamins and minerals. The fruits contains tannin including catechin and epicatechin and has a very high concentration of vitamin C. For those who are not familiar with the fruit you can imagine the apple texture with lemon flavor. Due to the fact this fruit has an astringent mouthfeel with a specific tart taste, it needed to be balanced with something mild and sweeter, reason why it was combined with plums to produce the cider. Plums have a similar composition as quinces do, only there is a higher sugar content that is essential in the fermentation process.
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This drink stimulates the action of bifidogenic bacteria from the digestive system in the human body because of its inulin content . Also, this drink has the beneficial effects like the reduction of the risk constipation and colon cancer due to the high content of fiber from plums, quinces and inulin. Consumed regularly, this drink is beneficial for the gut microbiota and drinking cider over an eight-week period can significantly reduce harmful blood lipids that contribute to high cholesterol.