Fermentation Studies on the Traditional Russian Drink "Sourish Shchi"
A.V. Dankovtsev 1, 2, S.V. Vostrikov 1 and N.S. Markina 1
1The Voronezh State Technological Academy, Dept. of Fermentative Processes and Winemaking, Voronezh, Russia
2Corresponding author. E-mail: kvasnik@mail.ru
J. Inst. Brew. 108(4), 474-477, 2002 | VIEW ARTICLE
ABSTRACT
The fermentation process for the traditional Russian drink Sourish Shchi was investigated in order to better understand the original process, its flavour products and to investigate opportunities to improve the process. The six ingredients usually employed for the Sourish Shchi preparation (Shchi in Old Russian means "Six") were: three kinds of malt - barley, rye and wheat; one kind of flour - wheat or rye; buckwheat and honey. This wort, composed of malted and unmalted grains, was traditionally fermented with a mixed culture of bacteria and yeasts to achieve the desired sourness, alcohol and flavor. Laboratory fermentations were conducted using traditional recipes and the fermentation parameters were examined.
Key words:
Fermentation, mixed culture, Sourish Shchi, traditional Russian beverage, volatile components, wort.
Publication no. G-2002-1310-001 ©2002 The Institute & Guild of Brewing