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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Monitoring acidity levels during fermentation to guide process control.
Origin: Ancient Egyptians, Mesopotamians, Romans (2600 BC–2000 BC) — Egypt, Mesopotamia, Mediterranean
See full technique reference →pH is a logarithmic measure of hydrogen ion concentration, reflecting the balance between acid production and buffering capacity. During fermentation, microorganisms such as Lactobacillus spp. produce organic acids (e.g., lactic acid) that lower pH, which in turn influences enzyme activity, microbial growth, and flavor development.
Primary Reaction
Acid–base equilibrium: production of organic acids (lactic, acetic, citric, malic) lowers pH.
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