Description
A two‑stage fermentation of millet producing a low‑alcohol, maltose‑rich beverage.
Technical
During saccharification, α‑amylase cleaves α‑1,4‑glycosidic bonds in millet starch, while β‑amylase releases maltose units, creating a sugar profile that fuels yeast metabolism. Saccharomyces cerevisiae then ferments maltose and glucose to ethanol and CO₂, with lactic acid bacteria potentially competing for sugars and producing off‑flavors.
Science
Primary Reaction
α‑amylase and β‑amylase hydrolysis of millet starch to maltose and glucose
Sensory Profile
Aroma ()
sweetgrainymildfermentedearthynuttyhoney-liketoastedherbalmusty