Description
Fermentation process where microorganisms convert sugars and starches into various compounds
Technical
Fermentation is a process in which microorganisms, such as bacteria and yeast, convert sugars and starches into various compounds, including lactic acid, ethanol, and carbon dioxide. The temperature and time of fermentation can significantly impact the final product's flavor, texture, and nutritional content.
Science
Primary Reaction
Microbial fermentation
Sensory Profile
Aroma ()
SourTangyFruityEarthyYeastyFermented
Wine Analogy
Similar to the difference between cool-climate Riesling (high acidity, floral) and warm-climate Shiraz (jammy, full-bodied)
Coffee Analogy
Like comparing a light Ethiopian Yirgacheffe (fruity, floral) to a Sumatran (earthy, funky)