2024-11-26 09:22 AM
A'propos mykotoksyn, to według bieżącej wiedzy giną w procesie fermentacji:
https://projektcydr.pl/forum/showthread.php?tid=1521
It is commonly admitted that the toxin is generally unstable during fermentation, so that products such as cider are usually free of patulin. In a recent study, the level of patulin in contaminated musts was shown to have decreased six-fold after two days of fermentation. Reports of patulin in cider are likely due to the adjunction of apple juice to produce ‘sweet cider’ or low-fermented cider.
Ale ogólnie zgadzam się, że cydr fermentowany bez żadnych dodatków nie staje się automatycznie zdrowszy. Niestety, taka pokutuje percepcja.
https://projektcydr.pl/forum/showthread.php?tid=1521
It is commonly admitted that the toxin is generally unstable during fermentation, so that products such as cider are usually free of patulin. In a recent study, the level of patulin in contaminated musts was shown to have decreased six-fold after two days of fermentation. Reports of patulin in cider are likely due to the adjunction of apple juice to produce ‘sweet cider’ or low-fermented cider.
Ale ogólnie zgadzam się, że cydr fermentowany bez żadnych dodatków nie staje się automatycznie zdrowszy. Niestety, taka pokutuje percepcja.