Shalgam is a traditional lactic acid fermented beverage in which black carrot, bulgur flour, sourdough, salt, turnip, and water are used for production. It is a red coloured, cloudy and sour soft drink mainly consumed in southern Turkey, however, its consumption is currently increasing in other parts, as well. Shalgam is produced on an industrial scale. Although there is no standard production technique in industry, it could be stated that there are two methods for shalgam production: the traditional method and the direct method. The traditional method comprises sourdough fermentation and carrot fermentation. In the direct method, however, the sourdough fermentation is omitted and only the carrot fermentation is applied. During fermentation, mainly lactic acid bacteria give shalgam its typical taste and flavour by producing lactic acid, ethanol, and some other organic compounds. This article reviews some aspects of shalgam production.

The effect of pitching rate on fermentation and production of flavour compounds was studied in high gravity wort using a lager yeast. Fermentation performance was followed by monitoring the total sugar content and yeast growth. Volatile compounds were evaluated by analysing higher alcohols, esters and carbonyl compounds at the end of fermentation. Faster fermentation rates and higher yeast counts were observed with the higher pitching levels. Lower amounts of 2- and 3-methyl-1-butanols and higher levels of 2-methyl-1-propanol were found at the increased pitching rates. The concentration of isoamyl acetate was reduced with an increased pitching rate. Higher amounts of diacetyl and 2,3-pentanedione were obtained at the lower pitching levels.