Description
Microbial conversion of birch sap sugars into alcohol and organic acids through controlled fermentation.
Technical
Primarily involves Saccharomyces cerevisiae metabolizing sucrose, glucose and fructose into ethanol, with concurrent malolactic fermentation by Oenococcus oeni converting malic acid to lactic acid.
Culinary Significance
Produces uniquely crisp, slightly effervescent beverages with distinct woody notes, valued for their terroir expression and low-alcohol refreshment.
Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2
Parameters
Temperature
18°C optimal
12°C to 22°C range
Time
2-3 weeks
5 days – 6 weeks
Equipment
Food-grade collection spilesSterile nylon mesh filters (50μm)Oak aging barrelsHydrometers (0-10°Brix scale)