What You Need to Know
During fermentation, Lactobacillus spp. convert fermentable sugars to lactic acid, lowering the pH, while Saccharomyces cerevisiae metabolises sugars to ethanol and CO₂, creating carbonation. Minor metabolites such as acetic acid, esters, and phenolics arise from yeast‑bacteria interactions and added herbs, shaping the characteristic flavor profile.
The Science
Primary Reaction
Lactobacillus‑mediated lactic acid fermentation coupled with Saccharomyces cerevisiae alcoholic fermentation