Description
Fermentation harnesses microbial metabolism to transform substrates, with wild processes driven by indigenous flora and controlled methods employing defined starter cultures to regulate pH, temperature, and product composition.
Technical
During fermentation, sugars are metabolized by microorganisms via glycolysis, producing lactic acid, ethanol, CO₂, and other metabolites. The pH drop from acid production inhibits spoilage organisms, while the specific metabolic pathways (homofermentative vs heterofermentative) determine the flavor profile and acidity. Controlled fermentation uses starter cultures to ensure consistent product quality and safety.
Science
Primary Reaction
Fermentation of sugars to lactic acid, ethanol, CO₂, and other metabolites
Sensory Profile
Aroma ()
fermentativeacidicyeastybittersweetearthyfruitysourmustypungent