Description
Molasses fermentation converts sucrose-rich molasses into ethanol and organic acids via yeast and lactic acid bacteria.
Technical
During fermentation, Saccharomyces cerevisiae hydrolyzes sucrose into glucose and fructose, which are then metabolized to ethanol and CO₂. Lactic acid bacteria such as Lactobacillus plantarum further reduce the pH by producing lactic acid, stabilizing the product and influencing flavor.
Science
Primary Reaction
Ethanol fermentation of sucrose to ethanol and CO₂, accompanied by lactic acid production
Sensory Profile
Aroma ()
sweetfermentedyeastyacidicwarmcaramelizedfruityearthymolasses-richslightly sulfurous