What You Need to Know
The process begins with the hydrolysis of sucrose into glucose and fructose by microbial invertases, followed by alcoholic fermentation of these monosaccharides to ethanol by Saccharomyces cerevisiae. Concurrently, heterofermentative lactic‑acid bacteria convert sugars to lactic acid, lowering pH and stabilising the beverage. The mixed‑culture metabolism also generates minor compounds such as acetaldehyde, acetic acid, and trace methanol, which influence flavour and safety.
The Science
Primary Reaction
sucrose → glucose + fructose → ethanol + lactic acid