Description
Microbial terroir shapes the flavor, aroma, and chemical profile of fermented foods by modulating microbial communities.
Technical
In sourdough, lactic acid bacteria such as Lactobacillus sanfranciscensis produce lactic and acetic acids, while yeasts generate ethanol and CO₂. The balance of acids and volatile esters determines the bread’s tang and aroma. In wine, local yeast strains influence the production of higher alcohols and esters, affecting bouquet and mouthfeel.
Science
Primary Reaction
Fermentation of sugars by yeast and lactic acid bacteria producing ethanol, CO₂, lactic acid, acetic acid, volatile phenols, esters, and other organic acids
Sensory Profile
Aroma ()
earthysouryeastynuttybutteryfruityfloralspicytoastyherbal