Pulque fermentation

A broad view of pulque is covered: a historical review is presented, from its discovery and relevance during the pre-Hispanic period, its role during colonial times, its consolidation, and production from the 15th to the 20th centuries, until the recent scientific and technological efforts to reincorporate pulque to the Mexican traditional cuisine. The different Agave species used in the production of pulque are mentioned as well as their actual distribution and density in the agave plantations. The traditional and industrial pulque production processes are described, including the microbiota involved as well as the biochemical changes that take place both in the spontaneous and the controlled fermentation. To understand the relevance and potential benefis of pulque among consumers, its main chemical and nutritional properties, including its health benefis, are discussed.