Parameters
Temperature
20°C optimal
10°C to 30°C range
Temperature range for optimal fermentation
Time
14 days
7 days – 30 days
Equipment
Clay jarsGrape mustCheesecloth or linen
Sensory Profile
Aroma ()
SourVinegaryFermented
Compounds: Acetic acid, Lactic acid, Ethanol
Taste
SourUmami
Texture
BrittleCrumbly
Wine Analogy
Similar to the crust formation in Sherry flor aging
Coffee Analogy
Resembles the acetic notes of natural process coffees
Perfume Analogy
Comparable to the sour top notes in certain animalic fragrances
Origin & History
Civilization
Ancient Egyptians
Era
circa 2500 BCE
Region
Nile Valley
Spread Path
Trade and cultural exchange along the Mediterranean