Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Pulque is a mildly alcoholic, acidic beverage produced by fermenting agave sap with yeasts and lactic acid bacteria.
Origin: Aztecs, Maya (pre‑Hispanic) — Mesoamerica
See full technique reference →During fermentation, *Saccharomyces cerevisiae* converts sucrose, glucose, and fructose into ethanol and CO₂, while *Lactobacillus plantarum* reduces sugars to lactic acid, lowering the pH. The mixed‑culture process generates a complex flavor profile from volatile esters and aldehydes produced by yeast metabolism, and the acidic environment inhibits spoilage organisms.
Primary Reaction
sugar → ethanol + CO₂ + lactic acid
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.