What You Need to Know
During mashing, α‑ and β‑amylases hydrolyze starches into fermentable sugars, while Maillard reactions generate melanoidins that color the liquid and contribute to flavor. The resulting sugars are then converted to ethanol and CO₂ by wild Saccharomyces and non‑Saccharomyces yeasts, and lactic acid is produced by indigenous lactic bacteria, giving the drink a slight sour note.
The Science
Primary Reaction
Starch hydrolysis by α‑ and β‑amylases followed by alcoholic fermentation by wild yeasts and lactic acid fermentation by indigenous bacteria