What You Need to Know
The fermentation involves sequential microbial activity: initially Leuconostoc mesenteroides lowers pH, followed by Saccharomyces cerevisiae and non-Saccharomyces yeasts (e.g., Kluyveromyces marxianus) for ethanol production, with Zymomonas mobilis contributing to characteristic flavors. Key compounds include fructooligosaccharides (prebiotics), ethanol (2-7% ABV), and organic acids.
Pulque has a distinctive viscous texture (from polysaccharides) and sour-cream-like tang, traditionally consumed fresh from the tinacal (fermentation vessel). Modern variants include 'curados' flavored with fruits or nuts. The drink's viscosity requires specialized pouring techniques using jícaras (gourd cups).
Key Parameters
Temperature
°C - °C
Time
5d
48h - 10d
Equipment
Steps
- 1.
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- 2.
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- 3.