What You Need to Know
During fermentation, yeast converts sucrose into ethanol and CO₂, while acetic acid bacteria oxidize ethanol to acetic acid, generating a complex mix of organic acids. Tea polyphenols are oxidized and polymerized, and spices contribute terpenoids and alkaloids that act as antimicrobials and flavor enhancers. The resulting matrix of acids, ethanol, and spice‑derived compounds gives the drink its characteristic tart, sweet, and spicy profile.
The Science
Primary Reaction
Sucrose → ethanol + CO₂ (yeast) → acetic acid + CO₂ (bacteria) with concurrent polyphenol oxidation