What You Need to Know
Conversion of agave fructans (inulin-type fructooligosaccharides) into fructose, then metabolized by wild yeasts (Saccharomyces cerevisiae, Kluyveromyces marxianus) and lactic acid bacteria (Lactobacillus spp., Leuconostoc spp.) producing ethanol, CO2, and polysaccharide mucilage.
Creates a viscous, slightly sour alcoholic beverage (2-8% ABV) with unique probiotic qualities.
Key Parameters
Temperature
20°C
12°C - 28°C
Time
24-36 hours
12 hours - 72 hours
Equipment
Oak or pine fermentation vesselsTraditional acocote (hollow gourd) for transferStraw filters
Steps
- 1.
Curado (Tlaxcala): Flavor infusion with fruits/nuts during fermentation
The Science
Primary Reaction
Lactic acid fermentation and ethanol fermentation