Description
Pulque is a traditional Mexican alcoholic beverage produced by spontaneous fermentation of agave sap.
Technical
During fermentation, Saccharomyces cerevisiae converts the sucrose, glucose, and fructose in aguamiel into ethanol and CO₂, while Lactobacillus plantarum reduces the pH by producing lactic acid. The resulting mildly acidic, sweet‑sour liquid contains trace phenolics that contribute to its characteristic aroma and inhibit spoilage microbes.
Science
Primary Reaction
Ethanol fermentation by yeast and lactic acid fermentation by bacteria
Sensory Profile
Aroma ()
sweetsouryeastyearthymildfermented agavefruity esters
Origin & History
Civilization
Aztec