Hi all. Question for you.
To the best of my understanding, in a lambic or sour fermentation, saccharomyces is still responsible for the bulk of sugar > EtOH conversion, but there are other more complex carb molecules that sacch. is not a specialist in that are usually then left to Bret, Pedio and Lactobacillus for more fermentation.
Does anybody know precisely what these other three bugs are chewing on?
Any insights would be helpful.