Description
Biological processing techniques involve the use of microorganisms, enzymes, or other biological agents to transform food ingredients into new compounds with unique properties.
Technical
Biological processing techniques, such as fermentation, enzymatic hydrolysis, and microbial fermentation, involve the use of microorganisms, enzymes, or other biological agents to break down or transform food ingredients into new compounds with unique properties, including the production of acids, alcohols, and other compounds.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
SourFruityEarthyYeastyTangyMusty
Wine Analogy
Similar complexity to natural wine fermentation
Coffee Analogy
Resembles the fruity esters in natural processed coffee