Description
Fermentation of wild berries into an alcoholic beverage using natural yeasts.
Technical
The process converts berry sugars (10-15% w/w) into ethanol and CO₂ via yeast glycolysis, while phenolic compounds contribute flavor and tannins affect yeast activity. Temperature, pH, and yeast strain govern the rate and profile of ethanol production and aromatic compound formation.
Science
Primary Reaction
Alcoholic fermentation (C6H12O6 → 2 C2H5OH + 2 CO2)
Sensory Profile
Aroma ()
fruityfloralearthytartherbalfermented berryyeastyspicywoodyvinegary