Colonche
| Type | Alcoholic drink |
|---|---|
| Country of origin | Mexico |
| Region of origin | Aguascalientes, San Luis Potosi and Zacatecas |
| Colour | Red |
| Flavour | Sweet |
| Ingredients | Fruits of "nopal" |
Colonche is an alcoholic red coloured drink made by Mexicans for thousands of years[citation needed] with tuna, the fruits of "nopal" (Opuntia cacti), especially with tuna cardona, the fruits of .
It is prepared in the states where wild nopal is abundant (Aguascalientes, San Luis Potosi and Zacatecas).
It is a sweet, fizzy beverage. For preparation, the cactus fruits are peeled and crushed to obtain the juice, which is boiled for 2–3 hours. After cooling, the juice is allowed to ferment for a few days. Sometimes old colonche is added as a starter. Another possible starter is "tibicos". Tibicos are gelatinous masses of yeasts and bacteria, grown in water with brown sugar.[1]
Amongst other microorganisms responsible for the spontaneous fermentation of colonche, a yeast, [2] (syn. Torulaspora delbrueckii?), has been isolated.
In 2003, Teófilo Herrera Suárez, a Mexican mycologist, published a book titled Más allá del pulque y el tepache (“Beyond pulque and tepache”), in which he writes about traditional Mexican alcoholic beverages such as “pozol”, “tesgüino” and “colonche”.
See also[]
References[]
- ^ CHAPTER 4 PRODUCTS OF YEAST FERMENTATION FAO Corporate Document repository
- ^ Ulloa M., Herrera T. (1978). "Torulopsis taboadae, una nueva especie de levadura aislada del colonche de Zacatecas, México". Boletín de la Sociedad Mexicana de Micología. 12: 5–12.
External links[]
- Mexican alcoholic drinks
- Opuntia
- Fruit wines