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Apple juice with a rich taste

How is apple juice made?

Apple juice is made in several stages. Firstly the apples are harvested and sorted by hand. After thorough cleaning, the fruit is crushed in a fruit mill. The resulting fruit pulp is then pressed gently. The natural fruit juice runs out. After pasteurization, the natural cloudy apple juice is filled in bottles. This gives apple juice with the seal of quality a naturally long life. If stored correctly, the apple juice will keep for up to a year. The use of modern technology during apple juice production preserves its valuable nutrients and brings out the full taste of the apples, with no preservatives whatsoever.

The right time for the perfect taste

The cultivation and harvest of the apples is crucial to the quality of the apple juice. Apple juice can only be a delicacy if top-quality ingredients are used. Good apple juice requires crunchy, juicy, fresh, undamaged apples. Choosing the right apples after harvesting is therefore extremely important. The ripeness of the apples is also critical. Ripening makes the apples sweeter and the fruit acid gradually breaks down. For the tastiest apple juice, the apples need to have reached a stage where they are sweet and not too sour.

What exactly is not-from-concentrate juice?

Not-from-concentrate means that the apple juice was not frozen and concentrated. One option available when manufacturing fruit juice is to make a concentrate of this type and to dilute it with water at a later stage. However, this happens at the expense of valuable nutrients and above all of taste. This method is not permitted when making not-from-concentrate juice. Not-from-concentrate juice consists of 100 % fruit juice without the addition of water, sugar or other substances.
Tip: enjoy refreshing drinks
In winter, apple juice tastes best as warm apple punch: 95 % apple juice, freshly pressed orange juice, cinnamon and cloves.
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