Description
Kava root fermentation extracts psychoactive kavalactones while reducing bitterness through lactic acid production.
Technical
During fermentation, lactic acid bacteria metabolize residual sugars to produce lactic acid, lowering the pH to 4.5–5.0. This acidic environment stabilizes kavalactones and suppresses bitter compounds. The process also limits oxidative degradation by maintaining low temperatures (20–25 °C).
Science
Primary Reaction
Lactic acid fermentation of residual sugars by Lactobacillus spp.
Sensory Profile
Aroma ()
earthyherbalslightly sweetsubtlecitrus-likewoodypepperyfloralmustyspicy