The Zivania is a traditional Cypriot distillate produced on the island of Cyprus from pomace , ie the residue of grapes were pressed during the winemaking process ( including the stems and seeds ) mixed with dry wines produced from local varieties of grapes Cyprus . The mixture marc / wine then distilled in special traditional distillation apparatus , producing the zivania . The Zivania characterized by its characteristic flavor and aroma. It is colorless and is a pleasant spirit with the light aroma of raisins. The typical alcohol content is 45% vol. It contains no sugar and has no acidity .
The Zivania produced in Cyprus since the time of the Most Serene Republic of Venice ruled the island around the late 14th century . Evidence of continuous production during the Ottoman and British occupation of the island from writers such as British writer Samuel Baker in 1879 . Since 2004 Zivania is protected under EU regulations as a product unique to Cyprus and not can as such be produced in any other country , nor to market with that name.
In order to produce superior quality zivania used ripe healthy grapes of the highest quality . The grape used for fermentation must be less than 13 °, in order to achieve an optimum fermentation. Once the fermentation process is complete (i.e., less than or equal to 0 ° reading Baum ) wine and the broth apple transported to the main part of the distillation apparatus, the cauldron , and the distillation process begins . The last zivania exiting devices called " Porakou " and having a low alcohol content . There are mainly three types of distillation processes :
Distillation of wine.
Distillation mixture of wine and grape pomace .
Marc distillation mixture , water and " Porakou " .
Depending on the distillation process , zivania different qualities can be produced.
The Zivania usually stored in clean wooden or galvanized metal containers that can be sealed to exclude the possibility of evaporation. During transport special care is taken not to crush the crates or happen any leakage or evaporation zivania .
Apart from enjoying zivania as an alcoholic drink used in Cyprus and for various other reasons. It is used to heal wounds , rubbing body parts as a remedy for colds , toothaches or to drink warm during the cold winter months , especially in the villages in the Troodos mountains . Previously , the main spirits of Cypriots consumed were wine and zivania . In some villages of Cyprus , cinnamon added to zivania giving it a red color and a distinctive aroma and flavor . As zivania matures gets better and more fragrant .
The Zivania served cold with almonds , walnuts , delight , soutzouko or small appetizers like sausage ( traditional Cypriot sausage ) , or lountza ( traditional Cypriot smoked pork ) .
*by wiki
The Zivania produced in Cyprus since the time of the Most Serene Republic of Venice ruled the island around the late 14th century . Evidence of continuous production during the Ottoman and British occupation of the island from writers such as British writer Samuel Baker in 1879 . Since 2004 Zivania is protected under EU regulations as a product unique to Cyprus and not can as such be produced in any other country , nor to market with that name.
In order to produce superior quality zivania used ripe healthy grapes of the highest quality . The grape used for fermentation must be less than 13 °, in order to achieve an optimum fermentation. Once the fermentation process is complete (i.e., less than or equal to 0 ° reading Baum ) wine and the broth apple transported to the main part of the distillation apparatus, the cauldron , and the distillation process begins . The last zivania exiting devices called " Porakou " and having a low alcohol content . There are mainly three types of distillation processes :
Distillation of wine.
Distillation mixture of wine and grape pomace .
Marc distillation mixture , water and " Porakou " .
Depending on the distillation process , zivania different qualities can be produced.
The Zivania usually stored in clean wooden or galvanized metal containers that can be sealed to exclude the possibility of evaporation. During transport special care is taken not to crush the crates or happen any leakage or evaporation zivania .
Apart from enjoying zivania as an alcoholic drink used in Cyprus and for various other reasons. It is used to heal wounds , rubbing body parts as a remedy for colds , toothaches or to drink warm during the cold winter months , especially in the villages in the Troodos mountains . Previously , the main spirits of Cypriots consumed were wine and zivania . In some villages of Cyprus , cinnamon added to zivania giving it a red color and a distinctive aroma and flavor . As zivania matures gets better and more fragrant .
The Zivania served cold with almonds , walnuts , delight , soutzouko or small appetizers like sausage ( traditional Cypriot sausage ) , or lountza ( traditional Cypriot smoked pork ) .
*by wiki
Great article! Thanks!
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