Description
Fermentation processes, including wild, controlled, and spontaneous methods, that involve microorganisms breaking down food.
Technical
Fermentation involves microbial action, primarily by lactic acid bacteria and yeast, to produce new compounds. The three main approaches are wild, controlled, and spontaneous fermentation, each with distinct characteristics and applications.
Science
Primary Reaction
Microbial fermentation
Sensory Profile
Aroma ()
SourTangyFruity
Wine Analogy
Similar complexity to natural wine fermentation
Coffee Analogy
Echoes the fruity esters in natural process coffees
Perfume Analogy
Resembles the layered fermentation notes in aged sake