What You Need to Know
During fermentation, sucrose is hydrolyzed to glucose and fructose by yeast, which are then oxidized by acetic acid bacteria to gluconic acid and ethanol. The ethanol is further oxidized to acetic acid, while lactic and glucuronic acids accumulate, lowering the pH and creating a complex flavor profile. CO₂ produced gives effervescence and contributes to the beverage’s acidity.
The Science
Primary Reaction
C12H22O11 + H2O → C6H12O6 + C6H12O6 → (Acetobacter) → gluconic acid + ethanol → acetic acid