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Alcoholic drinks from Punucapa, Valdivia, Los Ríos Region, Chile
A low-alcohol apple cider from Punucapa near Valdivia in southern Chile, protected as a Denominación de Origen. Local cider apples are milled and hand-pressed, the juice is racked three times to clear it, and it ferments on its own wild yeasts in steel tanks for three months. It is then adjusted with sugar and citric acid, lightly carbonated and bottled at 4.0–5.0 % alcohol.
| Cider apples of the listed local varieties | At least 75 % from the protected zone; the rest from Valdivia Province[inapi-punucapa] |
| Sucrose and citric acid | Added after fermentation to set the sweetness[inapi-punucapa] |
| Carbon dioxide | Added at bottling for a light sparkle[inapi-punucapa] |
| Starter | spontaneous (wild yeasts on the fruit; no added yeast) |
Total time across the recorded steps: 4 months
What changes: Ripe cider apples are picked, washed and sorted
Apples are picked when colour and smell show they are ripe, twisted off by hand, or knocked down with a pole onto netting. They are washed, and rotten or split fruit is sorted out. Output: washed, sorted cider apples.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A low-alcohol apple cider from Punucapa near Valdivia in southern Chile, protected as a Denominación de Origen. Local cider apples are milled and hand-pressed, the juice is racked three times to clear it, and it ferments on its own wild yeasts in steel tanks for three months. It is then adjusted with sugar and citric acid, lightly carbonated and bottled at 4.0–5.0 % alcohol. Made in 6 steps over 4 months. The longest step, ferment on the apples' own yeasts, takes 3 months (Sociedad Agropecuaria Punucapa S.A). Yeasts found naturally on the apples; no added yeast does most of the fermenting.
| Main step | 3 monthsSet[inapi-punucapa] | Ferment on the apples' own yeasts |
|---|---|---|
| Acidity | pH 3–4Set[inapi-punucapa] | Ferment on the apples' own yeasts |
It is fermented only by the apples' own wild yeasts, with no added yeast, from a fixed list of old local cider-apple varieties, and it is sweetened back to at least 45 g/l of reducing sugars and lightly carbonated after fermentation. It was the first product of the Los Ríos Region to receive a Chilean Denominación de Origen.
The specification keeps the apples clean and sound. Netting is spread under the trees so fruit already on the ground is not used, the apples are washed, and rotten or split ones are discarded. It sets the finished cider at pH 3.0 to 4.0 and 0.7 to 0.9 g/l acidity as acetic acid, fermented in stainless-steel tanks, and gives the bottled cider a 3-month shelf life.
Every number is labelled with how it is known. How this atlas is made
The local cider tradition dates to the middle of the 19th century. The Denominación de Origen was handed to the producers' company on 7 September 2017, the first for the Los Ríos Region. A committee of that company, Sociedad Agropecuaria Punucapa S.A., runs it.
