What You Need to Know
The process begins with α‑ and β‑amylases from Aspergillus oryzae converting starch into maltose and glucose, which are then reduced by Saccharomyces cerevisiae to ethanol and CO₂. Lactic acid bacteria contribute to acidification, lowering pH and inhibiting spoilage organisms. Key flavor esters such as ethyl acetate form via acetyl‑CoA and alcohol substrates during fermentation.
The Science
Primary Reaction
Starch (amylopectin) → maltose + glucose (α‑/β‑amylase) → ethanol + CO₂ (yeast fermentation)