Description
Fermentation uses microbes to convert sugars and proteins into acids, alcohols, and flavor compounds.
Technical
Microbial enzymes break down carbohydrates and proteins, producing lactic acid, acetic acid, glutamates, and volatile sulfur compounds; temperature and time control the metabolic pathways, influencing pH and flavor development.
Science
Primary Reaction
microbial conversion of carbohydrates and proteins to organic acids and flavor metabolites
Sensory Profile
Aroma ()
tangyumamisourearthyyeastyfunkysharpvinegarymusty
Origin & History
Civilization