What You Need to Know
Wild fermentation utilizes naturally occurring yeasts and lactic acid bacteria, converting sugars via glycolysis to lactic acid (pKa 3.86) and ethanol (C₂H₅OH) while CO₂ evolution alters texture. Controlled fermentation introduces defined starter cultures such as Saccharomyces cerevisiae or Lactobacillus plantarum, achieving predictable ethanol yields (up to 12 % vol) and lactic acid concentrations (1–3 % w/w) within 24–48 h, with precise temperature (15–25 °C), pH (4.0–5.5), and oxygen control to modulate flavor and reduce spoilage.
The Science
Primary Reaction
Microbial fermentation of carbohydrates to lactic acid, ethanol, CO₂, and secondary metabolites