Zivania or zivana (Greek: ζιβανία, ζιβάνα[1]Turkish: Zivaniya[2]) is a Cypriotpomace brandy produced from the distillation of a mixture of grape pomace and local dry wines made from Xynisteri and Mavro grapes.[3] The name of zivania is derived from zivana (Greek: ζίβανα) which means pomace in the Greek dialect of Cyprus. Zivania is colourless and alcoholic with a light aroma of raisins. Its alcohol content varies, with 45% by volume being the typical value. As defined by law,[4] zivania cannot have more than 60% alcohol content. Zivania contains no sugars and has no acidity.
It is unknown when zivania was first produced in Cyprus. Some believe that the method of producing zivania, which resembles that of producing tsipouro, was brought to Cyprus by monks of Mount Athos in the 15th century[5] while others believe that zivania has been produced in Cyprus since the time the Republic of Venice ruled the island, around the end of the 15th century.[citation needed] Evidence of its continued production during Ottoman and British rule of the island comes from writers such as the British writer Samuel Baker who in 1879 reports: "...the refuse of skins and stalks is laid upon one side to ferment for the manufacture of raki, or spirit, by distillation...".[6]
According to the Cyprus law regarding the regulation and control of grape products of 1965 (52/1965) (Greek: Ο περί Ρυθμίσεως και Ελέγχου της Βιομηχανίας Αμπελουργικών Προϊόντων Νόμος του 1965 (52/1965) zivania is defined as "an alcoholic drink containing no more than 60% alcohol per volume which is produced exclusively from the first distillation of wine, grapes and pomace that went through fermentation or raisins or any other remains of the same" (Greek: "ζιβανία" σημαίνει οινοπνευματώδες ποτόν περιέχον ουχί πέραν των 60% οινόπνευμα παραγόμενον αποκλειστικώς και μόνον διά της πρώτης αποστάξεως οίνων, τρυγίας, σταφυλών αι οποίαι υπέστησαν ζύμωσιν ή σταφίδων ή οιωνδήποτε υπολειμμάτων τούτων).[7]
Since 1989, zivania has been protected under EU regulations as a name for grape marc produced in Cyprus.[8]
Production
The production of zivania starts with the pressing of mature healthy grapes to produce must. The density of the grape must is then checked with a Baumé hydrometer to ensure it has a density value of less than 13° Baumé. This is necessary for the must to achieve complete and proper fermentation. The grape must, together with pomace, are then placed in large containers and let to ferment. Traditionally, the must-pomace mixture was placed in large clay containers (pithos, Greek: πιθάρι). As soon as the fermentation process has completed (i.e. the fermented must is checked and confirmed to have a value of less or equal to 0° Baumé), the fermented must-pomace mixture is transferred to the main container of the still (kazani, Greek: καζάνι) for the distillation.
The traditional zivania still is called lampikos (Greek: λαμπίκος, IPA: [lam'bikos]; see also alembic) in the Greek dialect of Cyprus. In some villages of Cyprus, a single lampikos was usually shared by all villagers. The traditional zivania stills are similar to those used for tsikoudia in Crete.
Once the main container of the still is hermetically shut, fire is set under it. The fire is monitored and maintained in order to produce constant heat. The first zivania that comes from the still has the highest alcohol content, while the last taken out of the apparatus has a low alcohol content and it is called porakos (Greek: πόρακος). The first zivania is typically discarded as it is not good for drinking because it contains harmful chemicals or is used for massaging sore body parts.
Depending on the pre-distillation mixture, different qualities of zivania are produced:
Zivania produced using only wine for the distillation
Zivania produced using wine and pomace for the distillation
Zivania produced using pomace, water and weak zivania
Storage and transportation
Zivania is usually stored in clean wooden or galvanised metal containers that can be sealed in order to contain evaporation. It can be transferred to glass bottles for short storage or consumption.
Consumption and other usage
Cypriots consume zivania throughout the year. During the summer, zivania is served ice cold. Zivania is not usually consumed alone and it is typically served with dried nuts, loukoumi, shoushouko or small appetizers like Cypriot loukaniko, lountza and tsamarella.
Before the introduction of beer and other alcoholic drinks in Cyprus, the main alcoholic drinks Cypriots consumed were wine and zivania. In some villages of Cyprus, cinnamon is added to zivania giving it a distinct red colour, aroma and flavour. When zivania is left to age, it gains stronger flavour and aroma. Aged zivania is highly valued and is kept for consumption during special occasions or as a welcoming treat for visitors.
Zivania, in addition to its use as an alcoholic beverage, it is also used to treat wounds, for massaging sore body parts, as a remedy for colds and toothaches, and as a warming-up drink during the cold months of winter, especially in the villages of the Troodos mountains.
Authenticity
To establish the authenticity of zivania, chemical studies were contacted to investigate which of the metals analyzed constitute diagnostic parameters that establish authenticity. The results of the studies establish that zivania is related to the unique geological and climatic conditions existing on the island of Cyprus.[9][10]
Photos
Bottles of Cypriot Zivania.
A bottle of Cypriot Zivania.
A glass of Cypriot Zivania.
Xynisteri grapes used in the production of zivania.
^"Ζιβανία ή ζιβάνα". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
^Transfer, Kıbrıs (2015-07-05). "Zivaniya". Kıbrıs Transfer (in Turkish). Retrieved 2020-01-15.
^. vounipanayiawinery.com. Vouni Panaya Winery. Archived from the original on 14 February 2018. Retrieved 12 July 2019.
^"Ο περί Ρυθμίσεως και Ελέγχου της Βιομηχανίας Αμπελουργικών Προϊόντων Νόμος του 1965 (52/1965)". Retrieved 12 December 2017.
^"The history of tsipouro". apostaktiriomakri.gr. Makri Distillery. Retrieved 14 November 2019.
^Samuel W. Baker (1879). Cyprus, as I Saw it in 1879. Project Gutenberg (Etext edition, 2003). p. 120. ISBN978-1-84637-912-3.
^"Ο περί Ρυθμίσεως και Ελέγχου της Βιομηχανίας Αμπελουργικών Προϊόντων Νόμος του 1965 (52/1965)". Retrieved 12 December 2017.
^" The name 'grape marc' or 'grape marc spirit' may be replaced by the designation Zivania solely for the spirit drink produced in Cyprus." . Archived from the original on November 15, 2011. Retrieved November 12, 2011.
^Authenticity of the Traditional Cypriot Spirit "Zivania" on the Basis of H NMR Spectroscopy Diagnostic Parameters and Statistical Analysis[1]
^Authenticity of the traditional Cypriot spirit zivania
August 18, 2023
zivania, zivana, greek, ζιβανία, ζιβάνα, turkish, zivaniya, cypriot, pomace, brandy, produced, from, distillation, mixture, grape, pomace, local, wines, made, from, xynisteri, mavro, grapes, name, zivania, derived, from, zivana, greek, ζίβανα, which, means, po. Zivania or zivana Greek zibania zibana 1 Turkish Zivaniya 2 is a Cypriot pomace brandy produced from the distillation of a mixture of grape pomace and local dry wines made from Xynisteri and Mavro grapes 3 The name of zivania is derived from zivana Greek zibana which means pomace in the Greek dialect of Cyprus Zivania is colourless and alcoholic with a light aroma of raisins Its alcohol content varies with 45 by volume being the typical value As defined by law 4 zivania cannot have more than 60 alcohol content Zivania contains no sugars and has no acidity ZivaniaBottles of Cypriot Zivania Typepomace brandyCountry of origin CyprusAlcohol by volume 43 60 ColourClear colourlessFlavourAlcoholic with a light aroma of raisinsIngredientsGrapes pomace dry winesRelated productsTsipouro Tsikoudia Rakia Pisco Grappa Contents 1 History 2 Production 3 Storage and transportation 4 Consumption and other usage 5 Authenticity 6 Photos 7 See also 8 ReferencesHistory EditIt is unknown when zivania was first produced in Cyprus Some believe that the method of producing zivania which resembles that of producing tsipouro was brought to Cyprus by monks of Mount Athos in the 15th century 5 while others believe that zivania has been produced in Cyprus since the time the Republic of Venice ruled the island around the end of the 15th century citation needed Evidence of its continued production during Ottoman and British rule of the island comes from writers such as the British writer Samuel Baker who in 1879 reports the refuse of skins and stalks is laid upon one side to ferment for the manufacture of raki or spirit by distillation 6 According to the Cyprus law regarding the regulation and control of grape products of 1965 52 1965 Greek O peri Ry8misews kai Elegxoy ths Biomhxanias Ampeloyrgikwn Proiontwn Nomos toy 1965 52 1965 zivania is defined as an alcoholic drink containing no more than 60 alcohol per volume which is produced exclusively from the first distillation of wine grapes and pomace that went through fermentation or raisins or any other remains of the same Greek zibania shmainei oinopneymatwdes poton periexon oyxi peran twn 60 oinopneyma paragomenon apokleistikws kai monon dia ths prwths aposta3ews oinwn trygias stafylwn ai opoiai ypesthsan zymwsin h stafidwn h oiwndhpote ypoleimmatwn toytwn 7 Since 1989 zivania has been protected under EU regulations as a name for grape marc produced in Cyprus 8 Production EditThe production of zivania starts with the pressing of mature healthy grapes to produce must The density of the grape must is then checked with a Baume hydrometer to ensure it has a density value of less than 13 Baume This is necessary for the must to achieve complete and proper fermentation The grape must together with pomace are then placed in large containers and let to ferment Traditionally the must pomace mixture was placed in large clay containers pithos Greek pi8ari As soon as the fermentation process has completed i e the fermented must is checked and confirmed to have a value of less or equal to 0 Baume the fermented must pomace mixture is transferred to the main container of the still kazani Greek kazani for the distillation The traditional zivania still is called lampikos Greek lampikos IPA lam bikos see also alembic in the Greek dialect of Cyprus In some villages of Cyprus a single lampikos was usually shared by all villagers The traditional zivania stills are similar to those used for tsikoudia in Crete Once the main container of the still is hermetically shut fire is set under it The fire is monitored and maintained in order to produce constant heat The first zivania that comes from the still has the highest alcohol content while the last taken out of the apparatus has a low alcohol content and it is called porakos Greek porakos The first zivania is typically discarded as it is not good for drinking because it contains harmful chemicals or is used for massaging sore body parts Depending on the pre distillation mixture different qualities of zivania are produced Zivania produced using only wine for the distillation Zivania produced using wine and pomace for the distillation Zivania produced using pomace water and weak zivaniaStorage and transportation EditZivania is usually stored in clean wooden or galvanised metal containers that can be sealed in order to contain evaporation It can be transferred to glass bottles for short storage or consumption Consumption and other usage EditCypriots consume zivania throughout the year During the summer zivania is served ice cold Zivania is not usually consumed alone and it is typically served with dried nuts loukoumi shoushouko or small appetizers like Cypriot loukaniko lountza and tsamarella Before the introduction of beer and other alcoholic drinks in Cyprus the main alcoholic drinks Cypriots consumed were wine and zivania In some villages of Cyprus cinnamon is added to zivania giving it a distinct red colour aroma and flavour When zivania is left to age it gains stronger flavour and aroma Aged zivania is highly valued and is kept for consumption during special occasions or as a welcoming treat for visitors Zivania in addition to its use as an alcoholic beverage it is also used to treat wounds for massaging sore body parts as a remedy for colds and toothaches and as a warming up drink during the cold months of winter especially in the villages of the Troodos mountains Authenticity EditTo establish the authenticity of zivania chemical studies were contacted to investigate which of the metals analyzed constitute diagnostic parameters that establish authenticity The results of the studies establish that zivania is related to the unique geological and climatic conditions existing on the island of Cyprus 9 10 Photos Edit Bottles of Cypriot Zivania A bottle of Cypriot Zivania A glass of Cypriot Zivania Xynisteri grapes used in the production of zivania Mavro grapes used in the production of zivania Distillation apparatus kazani found in the village of Amiras Crete See also EditPomace brandy Tsipouro Tsikoudia Rakia Pisco Grappa Aguardiente Torkolypalinka Chacha brandy OrujoReferences Edit Zibania h zibana foodmuseum cs ucy ac cy in Greek Cyprus Food Virtual Museum Retrieved 26 November 2015 Transfer Kibris 2015 07 05 Zivaniya Kibris Transfer in Turkish Retrieved 2020 01 15 Xynisteri vounipanayiawinery com Vouni Panaya Winery Archived from the original on 14 February 2018 Retrieved 12 July 2019 O peri Ry8misews kai Elegxoy ths Biomhxanias Ampeloyrgikwn Proiontwn Nomos toy 1965 52 1965 Retrieved 12 December 2017 The history of tsipouro apostaktiriomakri gr Makri Distillery Retrieved 14 November 2019 Samuel W Baker 1879 Cyprus as I Saw it in 1879 Project Gutenberg Etext edition 2003 p 120 ISBN 978 1 84637 912 3 O peri Ry8misews kai Elegxoy ths Biomhxanias Ampeloyrgikwn Proiontwn Nomos toy 1965 52 1965 Retrieved 12 December 2017 The name grape marc or grape marc spirit may be replaced by the designation Zivania solely for the spirit drink produced in Cyprus 01989R1576 20070101 Council Regulation EEC No 1576 89 of 29 May Archived from the original on November 15 2011 Retrieved November 12 2011 Authenticity of the Traditional Cypriot Spirit Zivania on the Basis of H NMR Spectroscopy Diagnostic Parameters and Statistical Analysis 1 Authenticity of the traditional Cypriot spirit zivania Retrieved from https en wikipedia org w index php title Zivania amp oldid 1161155752, wikipedia, wiki, book, books, library,
