Description
Fermentation harnesses microorganisms to convert sugars into acids, alcohols, gases, and flavor compounds under controlled conditions.
Technical
During fermentation, enzymes such as glucosidases and decarboxylases cleave sugars, producing organic acids that lower pH and alcohol dehydrogenases that generate ethanol. The metabolic pathways also yield secondary metabolites like acetic acid, gluconic acid, and mycotoxins, which contribute to flavor, aroma, and preservation.
Science
Primary Reaction
Fermentation of sugars to acids, alcohols, gases, and flavor compounds
Sensory Profile
Aroma ()
tangyyeastysourearthyfruitymustyvinegarybutteryfloralspicy