Description
Wild and spontaneous fermentation harness naturally occurring microbes to convert sugars into acids, alcohols, and gases.
Technical
During anaerobic fermentation, lactic acid bacteria (LAB) and yeasts metabolize glucose via homofermentative or heterofermentative pathways, producing lactic acid, ethanol, CO₂, and other metabolites. The process is governed by temperature, pH, and microbial community dynamics, which influence flavor, safety, and product consistency.
Science
Primary Reaction
Anaerobic conversion of sugars to acids, alcohols, and gases by LAB and yeasts
Sensory Profile
Aroma ()
earthysouryeastysweettangyfunkyfruitymustyvinegarybready