Description
Coconut‑water fermentation is a spontaneous anaerobic process that converts the natural sugars in coconut water into ethanol and lactic acid, producing a mildly alcoholic, acidic beverage.
Technical
The process relies on indigenous Saccharomyces cerevisiae and Lactobacillus spp. that metabolize sucrose, glucose, and fructose via glycolysis to pyruvate, which is then reduced to ethanol and CO₂ by alcohol dehydrogenase. Simultaneously, lactobacilli decarboxylate pyruvate to lactic acid, lowering the pH to 3.5–4.0 and creating a preservative environment.
Science
Primary Reaction
C6H12O6 → 2 C2H5OH + 2 CO2
Sensory Profile
Aroma ()
sweetfruitymildly yeastyacidiccoconut
Origin & History
Civilization
Indigenous peoples of Southeast Asia
Era