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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Bacterial fermentation of cacao beans transforms raw beans into flavor precursors for chocolate.
Origin: African and Latin American peoples (Traditional (pre‑20th century) to modern industrial (21st century)) — West Africa, Central America, South America
See full technique reference →During fermentation, lactic acid bacteria convert sugars to lactic acid, lowering pH to 3.5–4.0, while acetic acid bacteria oxidize ethanol to acetic acid, raising temperature to 35–40 °C and generating key flavor precursors such as acetaldehyde and diacetyl.
Primary Reaction
Fermentation of sugars by LAB and AAB producing lactic acid, acetic acid, ethanol, acetaldehyde, and diacetyl
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