Tepache

[Sussan Estela Olaya]

Hi, @dimitriskaprlive-com

Tepache is a traditional Mexican fermented drink, made with pineapple and piloncillo. Being a
drink that is obtained through the alcoholic fermentation process in an anaerobic manner, in the
which different microorganisms act such as lactic bacteria: Lactobacillus lactis ssp;
Acetic: Acetobacter and Enterobacteriacea) and yeasts (Saccharomyces Cerevisiae) so
confers biotechnological interest. A good tepache should have a pH of 4-6, with a low degree of
alcohol (less than 1%), a sweet smell and also a dark brown color
With respect to Kambucha, the important detail in the first fermentation is that it is carried out in the presence of oxygen (aerobic fermentation). And this is very important because the bacteria present in kombucha need oxygen to ferment.
And in the second fermentation, also known as “carbonation”, which occurs without the presence of oxygen (anaerobic fermentation). During this stage, the yeasts remaining in the drink consume the sugar we have added and produce carbon dioxide (CO2), which dissolves in the drink, creating the bubbles.

We hope this information is helpful.
Greetings.