Description
Wild and controlled fermentation use natural or inoculated microbes to transform sugars into acids, alcohols, and gases, with temperature and time shaping flavor and safety.
Technical
Wild fermentation relies on ambient temperatures (20–30 °C) and the diverse microbiota present on raw ingredients, producing lactic acid, acetic acid, CO₂, and volatile sulfur compounds. Controlled fermentation introduces selected starter cultures (e.g., Lactobacillus plantarum, Saccharomyces cerevisiae) at precise temperatures (18–35 °C) to direct metabolic pathways toward desired acids or ethanol while minimizing spoilage.
Science
Primary Reaction
Microbial conversion of carbohydrates to organic acids, alcohols, and CO₂
Sensory Profile
Aroma ()
earthysouryeastyfermentedtangyfunkyvinegaryfruitymustysharp