What You Need to Know
During fermentation, yeast hydrolyzes sucrose into glucose and fructose, then metabolizes these sugars to produce ethanol and CO₂. Acetic acid bacteria oxidize the ethanol to acetic acid, lowering the pH to 3.0–3.5 and encouraging cellulose production by the bacterial component of the SCOBY. The resulting acidic environment preserves the beverage while imparting a characteristic tangy flavor.
The Science
Primary Reaction
Fermentation of sucrose to ethanol and organic acids by yeast and acetic acid bacteria