What You Need to Know
During primary fermentation, Saccharomyces cerevisiae converts the sugars in honey and water into ethanol and CO₂, while Lactobacillus plantarum simultaneously ferments residual sugars into lactic acid, lowering the pH and imparting a characteristic sourness. The subsequent aging period allows further metabolic activity, including mild effervescence and flavor development, while the low pH and moderate alcohol content inhibit spoilage organisms.
The Science
Primary Reaction
Ethanol fermentation by Saccharomyces cerevisiae and lactic acid fermentation by Lactobacillus plantarum