What You Need to Know
During fermentation, lactic acid bacteria (e.g., Lactobacillus spp.) and yeasts metabolize glucose, fructose, and sucrose into lactic acid, ethanol, and CO₂. The lactic acid lowers the pH, inhibiting spoilage microbes, while ethanol provides mild alcohol content. Concurrent oxidation of anthocyanins reduces astringency and boosts antioxidant activity.
The Science
Primary Reaction
Fermentation of hibiscus sugars by lactic acid bacteria and yeasts producing lactic acid, ethanol, and CO₂