Lactic Fermentation
Also known as: Lactic Process, Lactic Acid Fermentation
How It Works
- 1 Depulp cherries
- 2 Inoculate with lactic acid bacteria (optional)
- 3 Ferment in controlled conditions
- 4 Monitor pH and temperature
- 5 Wash and dry
Flavor Impact
Creamy, smooth, silky body. Lactic/dairy notes (yogurt, cream). Reduced acidity, sweet, complex.
Water Usage
Medium
Common Regions
- Experimental farms worldwide
- Colombia
- Costa Rica
Advantages
- Controlled fermentation
- Unique creamy texture
- Complex flavors
Challenges
- Requires expertise
- Monitoring needed
- Risk of contamination