Description
A traditional Mexican fermented pineapple drink made with pineapple rind, water, and wild yeast or bacteria.
Technical
The fermentation process involves the breakdown of sugars by microorganisms, producing ethanol, carbon dioxide, and other compounds. The mixture is typically left to ferment at room temperature for 2-3 days, or until it reaches the desired level of sourness and carbonation.
Science
Primary Reaction
Microbial fermentation
Sensory Profile
Aroma ()
FruitySourFermentedTropicalYeastySpicy
Wine Analogy
Similar to young, fruity Lambrusco with wild fermentation character
Coffee Analogy
Reminiscent of natural process Ethiopian coffee with pineapple notes
Perfume Analogy