Description
Bissap fermentation is a spontaneous, lactic‑acid and yeast‑driven process that converts hibiscus sugars into organic acids and low‑level ethanol, lowering the pH to 3.5–4.0 and preserving the beverage.
Technical
During fermentation, lactic acid bacteria (e.g., Lactobacillus spp.) and yeasts metabolize glucose, fructose, and sucrose into lactic acid, ethanol, and CO₂. The lactic acid lowers the pH, inhibiting spoilage microbes, while ethanol provides mild alcohol content. Concurrent oxidation of anthocyanins reduces astringency and boosts antioxidant activity.
Science
Primary Reaction
Fermentation of hibiscus sugars by lactic acid bacteria and yeasts producing lactic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
fruitytartfloralherbalsweetfermentedearthy
Origin & History
Civilization