What You Need to Know
Primarily involves Saccharomyces cerevisiae metabolizing sucrose, glucose and fructose into ethanol, with concurrent malolactic fermentation by Oenococcus oeni converting malic acid to lactic acid.
Produces uniquely crisp, slightly effervescent beverages with distinct woody notes, valued for their terroir expression and low-alcohol refreshment.
Key Parameters
Temperature
18°C
12°C - 22°C
Time
2-3 weeks
5 days - 6 weeks
Equipment
Food-grade collection spilesSterile nylon mesh filters (50μm)Oak aging barrelsHydrometers (0-10°Brix scale)
Steps
- 1.
Sahti-style birch beer (Finland): Develops juniper-like phenolic complexity
- 2.
Kvass syrup reduction (Russia): Concentrates malic-tartaric acid balance
The Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2