Description
Maple sap fermentation converts the sap’s natural sugars into a low‑alcohol beverage using native yeasts under controlled temperature and pH conditions.
Technical
During fermentation, yeast enzymes such as invertase and alcohol dehydrogenase hydrolyze sucrose into glucose and fructose, which are then metabolized via glycolysis to produce ethanol and CO₂. The process also generates minor organic acids that help maintain a slightly acidic environment, inhibiting unwanted bacterial growth.
Science
Primary Reaction
Yeast fermentation of sugars to ethanol and CO₂
Sensory Profile
Aroma ()
sweetfruitywoodyearthyflorallightly fermented
Origin & History
Civilization
Indigenous peoples of Eastern Canada and Northeastern United States