Description
Fermentation with microorganisms like koji or tempeh breaks down complex organic compounds into simpler ones, releasing distinct flavors and aromas.
Technical
Fermentation with microorganisms like koji or tempeh involves the breakdown of complex organic compounds into simpler ones, releasing compounds with distinct flavors and aromas. This process can be influenced by factors such as temperature, pH, and oxygen levels. The optimal temperature range for koji fermentation is between 15°C to 20°C, while tempeh fermentation occurs at room temperature, around 20°C to 25°C.
Science
Primary Reaction
Proteolysis
Sensory Profile
Aroma ()
Wine Analogy
Similar complexity to aged Pinot Noir with earthy undertones
Coffee Analogy
Reminiscent of Indonesian wet-hulled coffee with fermented fruit notes