Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
tangyyeastygrassyfloralmineral
Wine Analogy
Similar to young, unfiltered lambrusco
Coffee Analogy
Reminiscent of lightly fermented Ethiopian coffee cherry pulp
Perfume Analogy
Echoes of Annick Goutal's Eau d'Hadrien with its citrus-herbal freshness
Culinary Applications
Tepache de AguamielOtomí communities in HidalgoBase for pineapple fermentation
NejayoteMesoamerican nixtamalizationAcidification agent for corn processing
Chicha de AguamielAndean adaptationMixing with purple maize
Dietary
VegetarianHalalKoshersulfites (naturally occurring)
Molecular Pairing
Key Compounds Produced
Lactic acidEthanolCarbon dioxidePyruvateATP