Gathers the preservation and processing methods built on fermentation, including fermentation in general, malolactic fermentation in winemaking, the fermentation of cocoa beans and the fermentation and curing of olives. A method belongs here when its own cited article describes fermentation as the process. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member.
Fermentation Methods
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Fermentation (Wikipedia)
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Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products.
Malolactic fermentation (Wikipedia)
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Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
Cocoa bean fermentation (Wikipedia)
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Fermentation is an important step in processing cocoa beans to make chocolate.
Fermentation and curing of olives (Wikipedia)
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Raw olives are naturally very bitter and astringent; to make them palatable, they are cured and fermented using any of several processes.
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