What You Need to Know
During fermentation, lactic acid bacteria such as Lactobacillus plantarum convert the natural sugars in pineapple and added sucrose into lactic acid, lowering the pH from about 5.5 to 3.5. Simultaneously, yeasts like Saccharomyces cerevisiae metabolize sugars to produce ethanol (5–7 % ABV) and CO₂. The combined acidification and alcohol production give tepache its characteristic tangy, slightly sweet flavor profile.
The Science
Primary Reaction
Fermentation of sugars to lactic acid and ethanol by lactic acid bacteria and yeasts