Description
Monitoring acidity levels during fermentation to guide process control.
Technical
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.
Science
Primary Reaction
Acid–base equilibrium: production of organic acids (lactic, acetic, citric, malic) lowers pH.
Sensory Profile
Aroma ()
acidicsharpsourtangyvinegaryfermented
Origin & History
Civilization
Ancient Egyptians, Mesopotamians, Romans
Era