Fermentation

Fermentation is the broad umbrella term for transformations by micro-organisms. Besides alcoholic fermentation it includes lactic acid fermentation, acetic acid fermentation and the fermentation of tea leaves or cocoa. In the process microbes change taste, shelf life, acidity and nutrient content of the raw materials.

In drinks it leads to products such as kombucha, kefir, water kefir, kvass, vinegar drinks or black tea. It requires clean conditions and control of temperature and time so that the desired micro-organisms dominate. Fermented drinks can contain small amounts of alcohol, which must be considered for non-alcoholic claims.