food.wikisort.org - Beverage

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.

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"

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”.

See also

• List of Mexican dishes

References

External links

• VI. FERMENTACIONES, PULQUE, COLONCHE, TESGÜINO, POZOL, MODIFICACIONES QUÍMICAS (Spanish)
• FERMENTACIONES (Spanish)

На других языках

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- [en] Colonche

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[es] Colonche

El colonche o nochol es un licor fermentado, dulce y efervescente típico del Bajío, región centro-norte de México, hecho a partir de fermentar pulpa de la tuna cardona, fruto del nopal u opuntia. De origen prehispánico, su consumo se da de julio a octubre, cuando el nopal da frutos, y durante este tiempo se puede encontrar en fiestas patronales de pueblos y ciudades.[1] Sin embargo, el colonche es menos común año tras año, pues está en vías de desaparecer.[2]

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