Description
A traditional Amazonian method of processing açaí berries through fermentation to break down complex compounds and increase nutritional value.
Technical
The fermentation process involves the action of wild yeast and bacteria present on the berries, breaking down cell walls and releasing anthocyanins and other compounds. The mixture is left to sit for 2-5 days, allowing the natural fermentation process to occur, resulting in a product with increased nutritional value and digestibility. The process can be enhanced by the addition of a small amount of sugar or honey.
Science
Primary Reaction
Fermentation of sugars and other compounds
Parameters
Temperature
20°C optimal
15°C to 25°C range
Temperature range for optimal fermentation
Time
5 days
3 days – 7 days
Equipment
Fermentation vesselCheeseclothWeightSpoons