Description
Ancient Chinese fermentation harnessed molds and yeasts to convert soybeans and grains into sauces, wines, and bean curd.
Technical
The process relies on enzymatic saccharification of starches into sugars, followed by microbial fermentation that produces lactic acid, ethanol, and a complex array of flavor esters. Controlled temperature and salt levels steer the microbial community toward desirable products while suppressing spoilage organisms.
Science
Primary Reaction
Microbial conversion of proteins and carbohydrates into organic acids, alcohols, and flavor compounds
Sensory Profile
Aroma ()
umamisavorysweetmaltynuttyearthyfunkycomplexpungenttoasted