What You Need to Know
The process involved gelatinization of starches at ~30 °C, a short boil to sterilize and concentrate the wort, rapid cooling to ~25 °C, and inoculation with a mixed culture of Saccharomyces cerevisiae and Lactobacillus spp. The yeast ferments maltose to ethanol and CO₂, while lactobacilli produce lactic acid, lowering pH and inhibiting spoilage organisms. Fermentation at ambient temperatures for 1–3 days yields a beverage with 2–4 % vol alcohol and pH 4.5–5.0.
The Science
Primary Reaction
Fermentation of maltose to ethanol and lactic acid by yeast and lactic acid bacteria