What You Need to Know
During fermentation, microbes metabolize sugars into acids, alcohols, and gases, altering pH and producing flavor compounds. Precise timing controls the extent of acidification, ester formation, and gas production, preventing over‑fermentation and off‑flavors. Temperature governs enzyme kinetics and microbial growth rates, while pH shifts influence microbial viability and product stability.
The Science
Primary Reaction
Microbial conversion of sugars to acids, alcohols, and gases