Description
A low‑energy method of preserving wild berries by sun‑drying them on woven mats.
Technical
During drying, water molecules are removed from berry tissues by evaporation, lowering moisture content and water activity. The reduced water activity (<0.6) inhibits microbial growth while concentrating sugars, phenolics, and volatile aromatics that contribute to flavor. The process is driven by ambient temperature (20–30 °C) and airflow through the woven fibers, which also prevents ground contamination.
Science
Primary Reaction
dehydration (evaporation of water)
Sensory Profile
Aroma ()
sweetfruityearthyfreshsubtlesun-warmedlightly floralhoneyedwild herbaceousdusty