Description
Açaí juice undergoes spontaneous lactic‑acid fermentation at ambient temperatures, producing organic acids and enhancing antioxidant properties.
Technical
During fermentation, native Lactobacillus spp. convert sugars in açaí juice into lactic acid, while yeasts produce trace ethanol and acetic acid. The drop in pH from ~5.5 to 3.5–4.0 stabilizes the beverage and promotes the release of anthocyanin metabolites, increasing bioavailability and antioxidant activity.
Science
Primary Reaction
Lactic acid fermentation of açaí juice by Lactobacillus spp. and yeasts
Sensory Profile
Aroma ()
fruityearthysweetacidicfermentedberry-likeyeastyvinegaryfloralmusty