Yeast-inoculated (starter culture) fermentation
Also inoculated fermentation, controlled fermentation, Saccharomyces/Pichia starter
Starter-culture fermentation adds a defined yeast (sometimes with lactic acid bacteria) to the fermentation tank so that mucilage breakdown and flavour formation are faster and more repeatable than with wild microbes. Research groups have isolated pectinolytic yeasts from spontaneous fermentations for this purpose, and co- or sequential inoculation of yeasts and LAB is now standard practice in experimental and commercial 'controlled fermentation' lots.
- Fermentation
- 24–72h
- Drying
- 7–15days
- Water use
- Medium
- Origins listing it
- 0
- Ripe cherry
- Sort
- Pulp
- Ferment
- Wash
- Dry
- Hull
- Green
Step by step
Compare every method- 01Pulp cherry (or use whole cherry)
- 02Add a selected yeast starter (commercial Saccharomyces cerevisiae or isolated pectinolytic strains such as Pichia kudriavzevii) at a defined dose
- 03Ferment at a controlled temperature for 24-72 h
- 04Wash or dry according to the base method
Cup tendencies
more predictable fruity, floral and caramel notes; starters with high pectinase activity shorten mucilage removal
Risk
Cost of cultures; competition between inoculated and wild microbes if the dose or hygiene is inadequate
Where it is used
Common in, per the method's sources
BrazilColombiaSouth KoreaChinaCosta Rica
Origins and regions that list it
No origin record lists it yet.