Description
Tej is a traditional honey‑wine from the Horn of Africa, produced by fermenting honey and water with yeast and lactic acid bacteria at ambient temperatures.
Technical
During primary fermentation, Saccharomyces cerevisiae converts the sugars in honey and water into ethanol and CO₂, while Lactobacillus plantarum simultaneously ferments residual sugars into lactic acid, lowering the pH and imparting a characteristic sourness. The subsequent aging period allows further metabolic activity, including mild effervescence and flavor development, while the low pH and moderate alcohol content inhibit spoilage organisms.
Science
Primary Reaction
Ethanol fermentation by Saccharomyces cerevisiae and lactic acid fermentation by Lactobacillus plantarum
Sensory Profile
Aroma ()
sweetsourhoneyfermentedlightly effervescentfloralfruityyeastyearthy