Description
Uruwaga is a traditional Rwandan fermented banana beer made by boiling, mashing ripe plantains, inoculating with a mixed culture of Saccharomyces cerevisiae and lactic acid bacteria, and fermenting at ambient temperatures for 48–72 hours.
Technical
During fermentation, starches are hydrolyzed to sugars that yeast converts to ethanol and CO₂, while lactic acid bacteria produce lactic acid, lowering the pH. The combined action of yeast and bacteria creates a mildly alcoholic beverage with a characteristic sourness and banana aroma. The process also generates volatile esters that contribute to the drink’s flavor profile.
Science
Primary Reaction
Starch → glucose → ethanol + CO₂ + lactic acid
Sensory Profile
Aroma ()
bananayeastysourearthyfermentedfruity estersmildly floral