Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 399

Table 16.21 Some alcoholic beverages made wholly or partially by spontaneous

fermentation

Beverage Origin Basic ingredients Microorganisms involved

African 'beers':
tchapalo,
pombe,
bouza,
chibuku

West Africa
East Africa
Egypt/
Ethiopia
South Africa

Sorghum
Sorghum
Sorghum
Maize

In 'acidifi cation' stage: Enterococcus ,
Lactobacillus , Leuconostoc ,
Pediococcus , Streptococcus spp. and
others.
Fermentation stage uses starter (see
Table 16.22)

Chicha de jora Central and

South
America

Maize, also
cassava root,
and others

Mycoderma vivi , Saccharomyces
cerevisiae , S. pastorianus ,
Acetobacter , Lactobacillus ,
Leuconostoc spp. and others

Some cider
and cider
spirit

Northwest
Europe and
northwest
Spain

Apples Kloeckera apiculata , Hanseniaspora

valbyensis , S. cerevisiae ,
Saccharomycodes ludwigii and other
yeasts; Lactobacillus hilgardii ,
Lactobacillus plantarum , Oenococcus
oeni , and other malolactic
fermentation (MLF) bacteria

Lambic beer Belgium Malted barley,

unmalted wheat,
aged hops

Enterobacter spp., Escherichia coli ,
Klebsella aerogenes (etc.), then S.
cerevisiae , then Lactobacillus spp.,
Pediococcus ssp., Brettanomyces spp.

Palm wine Nigeria and

other states

Sap of raffi a
palm ( Raffi a
raffi a ) or oil
palm ( Eleansis
guineensis )

Hanseniaspora uvarum , Hansenula
anomola , S. cerevisiae , S. globosus ,
Schizosaccharomyces pombe ,
Zygosaccharomyces fermentii and
others

Pulque Mexico Sap of Agave

(maguey) plant,
e.g. Agave
atrovirens , A.
mapisaga , A .
salmiana

Gluconobacter oxydans , Lactobacillus
spp., Leuconostoc spp., then
Kluyveromyces spp., Pichia spp.,
Saccharomyces spp., Zymomonas
mobilis and others

￿ ￿ ￿ ￿ ￿

Some rum and
cachaça
Some mezcal
and tequila

Caribbean
area, Brazil
Mexico

Sugar cane juice
and/or molasses
Juice of Agave
(maguey) pine,
e.g. A. salmania
and A. tequilana

Kloeckera, Pichia spp., S. cerevisiae
and others, lactic acid bacteria (LAB)
Tequila: Candida spp., Dekkera
bruxellensis , Hanseniaspora spp.,
Kluyveromyces spp., S. cerevisiae , etc.
Mezcal: S. cerevisiae ,
Zygosaccharomyces mobilis , LAB

Some wine
(especially red)
and brandy

Europe
(mainly),
especially in
southerly
regions

Grapes
(especially
black)

Candida , Kloeckera , Metschnikowia,
Pichia spp., S. cerevisiae and other
yeasts, Lactobacillus , Leuconostoc
spp., Oenococcus oeni and
Pediococcus spp. (MLF bacteria)