Description
Pulque is a mildly alcoholic, acidic beverage produced by fermenting agave sap with yeasts and lactic acid bacteria.
Technical
During fermentation, *Saccharomyces cerevisiae* converts sucrose, glucose, and fructose into ethanol and CO₂, while *Lactobacillus plantarum* reduces sugars to lactic acid, lowering the pH. The mixed‑culture process generates a complex flavor profile from volatile esters and aldehydes produced by yeast metabolism, and the acidic environment inhibits spoilage organisms.
Science
Primary Reaction
sugar → ethanol + CO₂ + lactic acid
Sensory Profile
Aroma ()
earthysweetfermentedyeastyslightly sourherbalfruitymustyfloralmineral