What You Need to Know
During fermentation, wild yeasts such as Saccharomyces cerevisiae and Candida spp. convert added sucrose into ethanol and CO₂, while lactic acid bacteria like Lactobacillus plantarum metabolize sugars to produce lactic acid, lowering the pH. The pineapple rind’s pectin and bromelain enzymes break down, contributing to a slightly viscous texture and mild enzymatic activity.
The Science
Primary Reaction
Fermentation of sugars to ethanol and CO₂ by yeasts, coupled with lactic acid production by bacteria