Description
Tepache is a Mexican fermented beverage made from pineapple peel and core, sugar, and spices, producing modest ethanol and lactic acid at ambient temperatures.
Technical
During fermentation, the natural invertase activity of the pineapple and added microorganisms hydrolyzes sucrose into glucose and fructose. Saccharomyces cerevisiae then ferments these sugars to ethanol and CO₂, while Lactobacillus plantarum converts them to lactic acid, lowering the pH and inhibiting spoilage organisms. The resulting product has a mild alcoholic content and a characteristic tartness.
Science
Primary Reaction
Sucrose → glucose + fructose (invertase) → ethanol + CO₂ (yeast) + lactate (L. plantarum)
Sensory Profile
Aroma ()
pineapplesweetspicyyeastysourfruityfermentedearthycinnamonclove