title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Â«Ð¢ÐµÐ¿Ð°ÑÐµÂ»
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of the formulation and technology of the natural fermentation drink "Tepache"
Creators: name: Ð¤ÐµÑÐµÐ½ÐºÐ¾, ÐÑÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: Ð°Ð½Ð°Ð½Ð°Ñ
ÐµÑÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ðµ
Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ
Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÐ°
ÑÐµÐ¿Ð°ÑÐµ
ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ.
pineapple
natural fermentation
fermentated drink
microflora
tepache
fermentation

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ° ÐµÑÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½Ð°Ð½Ð°ÑÐ° Ð¸ ÑÑÐ¾ÑÑÐ½Ð¸ÐºÐ¾Ð²Ð¾Ð³Ð¾ ÑÐ°ÑÐ°ÑÐ° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÑÑÐ°Ð², Ð¸ ÑÐ¿ÐµÑÐ¸Ð¹.ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:ÐÐ¾Ð´Ð±Ð¾Ñ ÑÑÑÑÑ Ð´Ð»Ñ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ°Â ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð´Ð»Ñ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ Ð²ÐºÑÑÐ° Ð¸ Ð°ÑÐ¾Ð¼Ð°ÑÐ° Ð½Ð°Ð¿Ð¸ÑÐºÐ°ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸ÑÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸ÑÐ ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²ÑÑÑÐ½ÐµÐ½Ð¾, ÑÑÐ¾ Ð¿ÑÐ¾ÑÐµÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð°Ð½Ð°Ð½Ð°ÑÐ° Ð¿ÑÐ¾ÑÐ¾Ð´Ð¸Ñ Ð»ÑÑÑÐµ Ð²ÑÐµÐ³Ð¾ Ð¿ÑÐ¸ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ð¸ Ð² ÑÑÑÐ»Ð¾ ÑÑÐ¾ÑÑÐ½Ð¸ÐºÐ¾Ð²Ð¾Ð³Ð¾ ÑÐ°ÑÐ°ÑÐ° Ð² ÑÐ²ÐµÑÐ´Ð¾Ð¹ ÑÐ¾ÑÐ¼Ðµ. Ð£ÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð° Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð´Ð»Ñ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ°.Â  Ð¢ÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 25-28 Â°C, ÑÑÐ¾ Ð¿ÑÐ¸Ð±Ð»Ð¸Ð¶ÐµÐ½Ð¾ Ðº Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ð¹ Ð´Ð»Ñ Saccharomyces Ñerevisiae, Ð½Ð¾ Ð¿ÑÐ¸ ÑÑÐ¾Ð¼ Ð½ÐµÐ±Ð»Ð°Ð³Ð¾Ð¿ÑÐ¸ÑÑÐ½Ð° Ð´Ð»Ñ Ð¾ÑÑÐ°Ð»ÑÐ½ÑÑ ÑÑÐ°Ð¼Ð¼Ð¾Ð².ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð½Ð° ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ðµ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸, ÑÑÐ¾ Ð¿Ð¾ ÑÑÐµÐ±ÑÐµÐ¼ÑÐ¼ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ°Ð¼ Ð¿Ð¾Ð´ÑÐ¾Ð´Ð¸Ñ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº Ñ ÑÐ²ÐµÑÐ´ÑÐ¼ ÑÐ°ÑÐ°ÑÐ¾Ð¼ Ð² ÑÐ¾ÑÑÐ°Ð²Ðµ, ÑÐ¾Ð³Ð´Ð° ÐºÐ°Ðº Ð¾ÑÑÐ°Ð»ÑÐ½ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð½Ðµ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¾Ð²Ð°Ð»Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼.
description: This work is devoted to the development of a natural fermentation drink based on pineapple and cane sugar with the addition of various herbs and spices.Tasks that were solved during the study:1. Selection of raw materials for obtaining a drink2. Justification of the use of additives to improve the taste and aroma of the drink3. Study of fermentation microflora4. Analysis of the physico-chemical parameters of the fermentation drinkIn the course of the study, it was found out that the fermentation process of pineapple goes best when cane sugar is added to the wort in solid form. The optimal fermentation temperature for this drink has been established. The fermentation temperature is 25-28 degrees Celsius, which is close to optimal for Saccharomyces cerevisiae, but at the same time unfavorable for other strains.The determination of indicators for compliance with regulatory documentation showed that a drink with solid sugar in the composition was suitable for the required parameters, while the remaining samples did not correspond to organoleptic and physico-chemical parameters.Â