Description
Stuck fermentation: a FERMENTATION culinary technique.
Technical
A stuck fermentation is the term used in brewing beer or winemaking when the yeast becomes dormant before the fermentation has completed. Unlike an "arrested fermentation", where the winemaker intentionally stops fermentation, a stuck fermentation is an unintentional and unwanted occurrence that can lead to the wine being spoiled by bacteria and oxidation.
Science
Primary Reaction
Glycolysis
Sensory Profile
Aroma ()
vinegar-likerotten eggbutterygreen applenail polish remover
Wine Analogy
Similar to flawed wines with volatile acidity issues
Coffee Analogy
Reminiscent of over-fermented coffee with acetic notes
Perfume Analogy
Like spoiled floral fragrances turning sour
Culinary Applications
Sour beer productionBelgiumIntentional stuck fermentation creates tart flavors
AmazakeJapanPartial fermentation yields sweet rice drink
PulqueMexicoControlled fermentation stops create viscous texture
Dietary
VeganVegetarianGluten-FreeHalalKosherpotential sulfite sensitivity
Molecular Pairing
Key Compounds Produced
EthanolCarbon dioxideGlycerolAcetic acidPyruvic acid