Description
Controlled enzymatic reactions and microbial fermentations that convert substrates into acids, alcohols, and flavor compounds.
Technical
These sub‑techniques rely on specific microorganisms or enzymes to catalyze the breakdown of carbohydrates, proteins, or phenolics. Temperature, pH, humidity, and substrate concentration dictate metabolic pathways, producing lactic acid, ethanol, acetic acid, esters, and amino‑acid derivatives that define flavor, texture, and preservation. Precise control of these variables prevents spoilage organisms, enzyme denaturation, and off‑flavors.
Science
Primary Reaction
microbial metabolism of sugars to organic acids/alcohols and enzyme‑catalyzed hydrolysis of macromolecules
Sensory Profile
Aroma ()
sourfunkyfruityumamivinegaryyeastyearthybutterycheesyalcoholic