New ciders based on science

Coinciding with the txotx season, we have immersed ourselves in the advances of cider making. To do this, we have visited an apple experimentation center and the Fraisoro laboratory.

Natural cider contains lactic bacteria that help in fermentation. We have also learned about the project “BALs of Protection” that is being carried out under the umbrella of Tknika, which analyzes its probiotic potential. And we will also show how they have developed a new Drink. It is called Sagarlup and is made by grazing apple must and hops in Zabala Sagardotegia. The development has been carried out together with the chemist of the UPV Iñaki Santos.