Colonche is an alcoholic red coloured drink from Mexico prepared with tuna, the fruits of "nopal" (Opuntia cacti), especially with tuna cardona, the fruits of Opuntia streptacantha.
| Type | Alcoholic drink |
|---|---|
| Country of origin | Mexico |
| Region of origin | Aguascalientes, San Luis Potosi and Zacatecas |
| Colour | Red |
| Flavour | Sweet |
| Ingredients | Fruits of "nopal" |
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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, Torulopsis taboadae[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".[3]
See also
editReferences
edit- ^ Battcock, Mike; Azam-Ali, Sue (1998). "Chapter 4 Products of Yeast Fermentation". Fermented Frutis and Vegetables: A Global Perspective. FAO Agricultural Services Bulletin No. 134. Rome: Food and Agriculture Organization of the United Nations. ISBN 92-5-104226-8. OCLC 41178885. Archived from the original on 4 June 2024. Retrieved 4 June 2024.
- ^ 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 (in Spanish). 12: 5–12.
- ^ Godoy, Augusto; Herrera, Teófilo; Ulloa, Miguel (2003). Más allá del pulque y el tepache: las bebidas alcohólicas no destiladas indígenas de México (in Spanish). Mexico City: Universidad Nacional Autónoma de México, Instituto de Investigaciones Antropológicas. ISBN 9789703206384. OCLC 57512019. Retrieved 4 June 2024.
External links
edit- VI. FERMENTACIONES, PULQUE, COLONCHE, TESGÜINO, POZOL, MODIFICACIONES QUÍMICAS (in Spanish)
- FERMENTACIONES (in Spanish)