Fruit fermentation

Fruit fermentation is a natural process where microorganisms, such as yeast and bacteria, convert sugars in the fruit into alcohol, acids, and gases. When fruit is left to ferment, these microorganisms break down the sugars, producing products like alcohol in alcoholic beverages or acids in products like vinegar. This process enhances flavors, preserves the fruit, and can change its texture and taste. Fermentation is gentle in some cases, like in wine or cider making, and controlled to produce specific flavors, while in others, it happens spontaneously, contributing to the complex flavors and aromas found in fermented fruit products.