Description
Fermentation preserves food and reduces waste by converting sugars into acids, alcohols, and gases that lower pH and water activity.
Technical
Microbial metabolism of carbohydrates produces lactic acid, acetic acid, ethanol, and CO₂, which lower the pH to 4.5–4.8 and reduce water activity below 0.85, inhibiting spoilage organisms. Controlled temperature (20–30 °C) and time (24–72 h) optimize flavor development while preventing over‑fermentation and off‑flavors.
Science
Primary Reaction
Microbial conversion of sugars to acids, alcohols, and gases
Sensory Profile
Aroma ()
fragrantacidicfermentedcomplexumamiearthyyeastysharpfruitymusty