What You Need to Know
During fermentation, yeast (often Saccharomyces cerevisiae) converts extracted sugars into ethanol and CO₂, while lactic acid bacteria such as Lactobacillus plantarum produce lactic acid, lowering the pH. The combined metabolic activities yield a mildly acidic, low‑alcohol beverage with gentle carbonation and a complex aromatic profile derived from the corn, pineapple, and spices.
The Science
Primary Reaction
Anaerobic fermentation of sugars to ethanol and lactic acid by yeast and lactic acid bacteria