Description
Lactic-acid and alcoholic fermentation of agave sap by native microbiota.
Technical
Conversion of agave fructans (inulin-type fructooligosaccharides) into fructose, then metabolized by wild yeasts (Saccharomyces cerevisiae, Kluyveromyces marxianus) and lactic acid bacteria (Lactobacillus spp., Leuconostoc spp.) producing ethanol, CO2, and polysaccharide mucilage.
Culinary Significance
Creates a viscous, slightly sour alcoholic beverage (2-8% ABV) with unique probiotic qualities.
Science
Primary Reaction
Lactic acid fermentation and ethanol fermentation
Parameters
Temperature
20°C optimal
12°C to 28°C range
Time
24-36 hours
12 hours – 72 hours
Equipment
Oak or pine fermentation vesselsTraditional acocote (hollow gourd) for transferStraw filters