Aging and Maturation Techniques

Gathers the techniques that improve a food or a drink by holding it under controlled conditions while slow changes take place. Dry aging hangs or racks whole cuts of beef in a controlled environment so that they lose moisture and their flavor concentrates, and autolysis in winemaking is the set of chemical reactions that occur when wine remains in contact with dead yeast cells, called lees, after fermentation has finished. A technique belongs here when its own cited article describes deliberate aging or maturation of a food or a drink. It excludes cheese ripening, which sits with the dairy processing techniques.