What You Need to Know
The processes rely on lactic acid bacteria and wild yeasts fermenting sugars to produce ethanol, lactic acid, and CO₂, which lower pH and alter gluten networks. Enzymatic activity, such as polygalacturonase from cold fermentation, breaks down pectin, softening crumb. Rye arabinoxylans and ferulic acid cross‑link with lignin, increasing viscosity and requiring longer fermentation for extensibility.
The Science
Primary Reaction
Fermentation of carbohydrates by yeast and lactic acid bacteria producing ethanol, lactic acid, and CO₂