What You Need to Know
During fermentation, yeasts such as Saccharomyces cerevisiae convert the sap’s sucrose and glucose into ethanol and CO₂, while lactic acid bacteria produce lactic acid, lowering the pH. The resulting ethanol concentration typically ranges from 2–6 % ABV, and the acidic environment inhibits spoilage organisms. Phenolic compounds from the sap contribute to flavor and antioxidant properties.
The Science
Primary Reaction
Fermentation of sucrose and glucose to ethanol, CO₂, and lactic acid