Description
Ancient Greek and Roman winemaking methods using wild yeast and bacteria for fermentation.
Technical
The fermentation process involved the use of wild yeast and bacteria, resulting in a range of flavor profiles and styles. The temperatures ranged from 10-20°C (50-68°F) and times varied from 3-12 months, with a high risk of spoilage and contamination due to lack of sanitation and temperature control.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
FruityFloralEarthyHerbalSpicyMusty
Wine Analogy
Natural orange wines with oxidative notes
Coffee Analogy
Dry-processed Ethiopian coffees with wild fermentation character
Perfume Analogy