What You Need to Know
During fermentation, microorganisms such as Lactobacillus, Saccharomyces, Acetobacter, and others metabolize sugars to produce lactic acid, acetic acid, ethanol, and secondary flavor compounds like diacetyl and acetaldehyde. The resulting acidification lowers pH, inhibiting spoilage organisms and creating distinct organoleptic profiles. Precise control of temperature, time, and inoculum is essential for safety and quality.
The Science
Primary Reaction
Carbohydrate fermentation to organic acids, alcohols, and flavor compounds