Spontaneous fermentation

Spontaneous fermentation is a natural process where yeast and bacteria from the environment, rather than added cultures, ferment substances like fruits or grains. When ingredients are exposed to air, microorganisms settle on them and begin to break down sugars, producing alcohol and carbonation over time. This method is commonly used in traditional beverage-making, such as sour beers or natural wines, and is valued for creating unique flavors. The unpredictability of spontaneous fermentation can lead to diverse and interesting results, reflecting the specific conditions and microorganisms present in the environment.