What is fermented fruit?

fermented fruit is a type of food prepared by yeast to convert sugar compounds into fruit into alcohols. Fresh fruits and canned fruit can be fermented and are often considered to be the middle phase in the production of various types of fruit wines or other alcoholic beverages. The fermentation process has been carried out by various cultures for many centuries, but one of the more permanent forms of this practice is the production of rumtopf , the German and Austrian dessert, which is a mixture of fermented fruit and rum. The alcohol content of a fermented food and its general alkaline nature inhibits the growth of bacteria and fermentation can divide indigestible compounds into vitamins and essential amino acids that cannot be created differently. Fruit fermentation is also considered a simple way of diversification, because it is often used as a multi -purpose dessert watering or as a number of different types of flavors for alcoholic beverages. Before cooling or other modern food preservation means were kvaDrying fruit also a way to store prepared food that could be eaten without the need for further cooking.

Creating fermented fresh fruit is a relatively simple process. Fruits can be anything from different types of berries that grow on the bush after peeling and sliced ​​trees such as cherries, peaches or pears. Seeds or pits should be removed first if possible, even if it is impractical with berries such as blackberries or strawberries. The syrup is first produced by mixing refined white sugar, water and baking pan and then let the mixture sit for about four days to start the fermentation process. The desired fruit is then added so that it is filled with a fermentation son.

fermentation of canned fruit monitors a similar process, except that the liquid must be drained from the first can and fruit transferred to the canning container. Canned fruit should be fermenTuned up to three weeks in a cold dark place and is considered to be a better tasting, the longer it is allowed to ferment. Frozen fruit can also be fermented using the same instructions as canned fruit after thawed. Traditional fermented fruit rumtopf is produced by adding a selected type of alcohol, such as rum, to the mixture, as well as other types of alcohol, such as wine or brandy.

Two of the main points to be focused on the production of fermented products are that yeasts must be at room temperature when functioning properly and that the container must be open and some space at the top, because the mixture is expanded when yeast work during fermentation releases and release carbon dioxide. Yeast also feeds on sugar from the fruit itself or white sugar syrup, and if gas bubbles are formed, it is active. If gas bubbles stop appearing before the fermented fruit gets to the desired stage, then it should be added to the mixture Cukr or fresh yeast to restart the process. After the fruit has reached the desired level of taste, it can be stored in the refrigerator for a longer period of time, but this will prevent the function of the remaining yeast. The quality of the fermented fruit is improved at a room temperature with active yeasts and can be stored and still edible for at least one year.