Description
Lactic acid fermentation is a biological process where microorganisms convert sugars into lactic acid, preserving food and producing a sour taste.
Technical
Lactic acid fermentation involves the action of lactic acid bacteria, such as Lactobacillus, which thrive in low-oxygen environments and convert sugars into lactic acid. This process typically occurs between 10°C and 50°C, with optimal temperatures between 20°C and 40°C.
Science
Primary Reaction
Conversion of sugars into lactic acid
Sensory Profile
Aroma ()
SourTangyFermentedEarthyYeasty
Wine Analogy
Similar to the natural fermentation process in young Chardonnay wines
Coffee Analogy
Reminiscent of natural processed Ethiopian coffees
Perfume Analogy