Fermentation interruption
In food technology, fermentation interruption is the temperature control to reduce or stop the fermentation activity of yeast cells and the reduction or stop of enzyme activity. This process is used either to temporarily preserve dough in the bakery or to control the aroma formation of wines.
Proofing interruption in the production of baked goods
In the bakery one differentiates between
- a fermentation delay (cooling of yeast dough pieces ( dough pieces ) to +5 to -5 ° C over a shorter period of time (up to 24 hours))
- a fermentation interruption (cooling of dough pieces to −18 ° C for up to three days)
The fermentation interruption was developed in order to flatten production peaks in bakeries or to relocate them in time or space. This results in more flexible production, which makes it possible to bridge weekends and holidays. The dough pieces can therefore be produced independently of the baking times in the company.
Interrupted fermentation is now regarded as a quality feature among experts. The over a long time at controlled low temperatures led yeast doughs are - by enzymatic processes - such doughs with short and warm dough process usually far superior. Otherwise, comparable taste qualities can only be achieved with long pre-dough guides .
When freezing dough pieces, the freezing temperature is particularly important. If the dough is cooled too slowly, large ice crystals form, which damage the yeast cells. Rapid cooling, known as shock freezing , prevents large ice crystals from forming.
Fermentation interruption in winemaking
The concept of fermentation interruption is also used in the production of wine by
- the fermenting grape must is cooled down enough that the yeasts minimize their metabolism ;
- high-dose alcohol is added. This process is called grafting ;
- the fermenting yeast is completely filtered out and the wine that has not fermented through is then filled into a sterile container.
When it comes to interrupting the fermentation of wine, it is primarily about the targeted retention of residual sweetness .
literature
- Jancis Robinson : The Oxford Wine Lexicon . Hallwag, Gräfe and Unzer, Munich 2006, ISBN 978-3-8338-0691-9 .
Individual evidence
- ^ Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .
- ↑ Interruption of fermentation by means of cryogenic carbon dioxide
- ↑ Helmut Hans Dittrich, Manfred Großmann: Microbiology of Wine. 3rd edition, Ulmer, Stuttgart 2005, ISBN 978-3-8001-4470-9 .