Description
Fermentation driven by wild yeasts, molds and bacteria that were harvested from the environment in antiquity.
Technical
Wild Saccharomyces cerevisiae and Lactobacillus spp. convert sugars to CO₂, ethanol and lactic acid, while filamentous molds such as Aspergillus oryzae and Bacillus subtilis secrete proteases and amylases that hydrolyze proteins and starches into peptides, amino acids and simple sugars. Over weeks to months, Maillard reactions between the newly formed reducing sugars and amino acids generate melanoidins, deepening color and adding roasted‑umami notes.
Science
Primary Reaction
Anaerobic carbohydrate metabolism (glycolysis) coupled with microbial proteolysis and amylolysis, followed by non‑enzymatic Maillard browning.
Sensory Profile
Aroma ()
sourearthyumamiyeastynuttyfunkytoasted grainmustyfruity estersherbal