Description
Fermentation uses microorganisms to convert sugars into acids, alcohols, gases, and flavor compounds.
Technical
During fermentation, yeasts perform glycolysis to produce ethanol and CO₂, while lactic acid bacteria convert sugars to lactic acid via homolactic or heterolactic pathways. Mixed cultures such as those in kombucha employ both yeast and acetic acid bacteria, generating a complex array of acids and trace alcohols that define the product’s flavor profile.
Science
Primary Reaction
Conversion of sugars to alcohols, acids, gases, and flavor compounds via microbial metabolism.
Sensory Profile
Aroma ()
yeastysourfermentedtangysweetearthyfruityvinegarymustyalcoholic