Fermenter / Batch Fermentation

Question: Natural fermentation process?

(Posted by: Foong on 2009-05-16 07:43:04)

Hi, recently I m doing a natural fermentation of kiwi, the fermentation done without present of yeast, but fermentation still goes on, I m curious on what microbes are actually present in kiwi that actually bring out the natural fermentation process?Can anyone help me with this? Thank you

Posted by: BEER on 2009-05-19, 18:54:57

True yeast and bacteria from environmental sources will ferment your kiwi. I would think the kiwi somewhat low in sugar the main source of energy for the microbes thus a lower concentration of alcohol will be produced. A spontaneous fermentation can take many days and even weeks to get going and weeks more to finish. The reason being it takes time for the cell numbers to reach an effective attenuating level. *Note on the beer mentioned. The style of beer that is spontaneously inoculated by the environment is Lambic. It is a belgian style of ale. Though it may contain several strains of both yeast and bacteria four distinct stages of fermentation occur in the fermenting action. It is highly likely that some of the same microbes used in the Lambic beer is also in your kiwi wine. But without a culture the exact strains cannot be identified. en.wikipedia.org/ wiki/ Lambic_beer Lambic is a very distinctive type of beer brewed only in the Pajottenland region of Belgium (southwest of Brussels). Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, Lambic beer is instead produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, with a slightly sour aftertaste. More Lambic information and its blended beers cousins. vanosta.be/ pcrbier1.htm

Posted by: Dirk H on 2009-05-16, 10:37:19

It would be yeast that is causing the fermentation. It is just a wild yeast. The yeast was either on the kiwi, or it is yeast from the dust in the air. There are several beers that rely on wild yeasts to ferment. Your kiwi juicy wouldn't be an exception.