What You Need to Know
During fermentation, lactic acid bacteria convert glucose and fructose into lactic acid, while yeasts metabolize sugars to ethanol and CO₂. The acidification lowers the pH to 4.5–4.8, preserving the grains and creating a characteristic sourness. The process also generates small amounts of flavor‑contributing compounds such as acetaldehyde and esters.
The Science
Primary Reaction
Fermentation of coconut water sugars by lactic acid bacteria and yeasts to lactic acid, ethanol, and CO₂