Maturation (food)
As maturation at is called food biological processes that make it enjoyable, it refine or processes of preservation . In general, these are chemical or microorganism transformations of the ingredients in food. Examples:
- Fruit ripening in fruits and vegetables - Man doing different yet ripe for picking , ripe for consumption and market : By Degreening at deliberately immature picked fruits (such as bananas ) are in proper ripening facilities at the desired time by temperature control and atmospheric composition (proportions of ethene ) for consumption "ripened" , see climacteric fruits .
- Maturation of beer , wine , sparkling wine , spirits - Through storage, partly in wooden barrels or in bottles: Here the fermentation of the alcohol product is completed and the final state of the product is achieved through mechanical separation and complex biochemical processes.
- Maturation of cheese - through storage and care under special, product-specific conditions (rock cellar).
- Maturation of meat - dry or wet aging Aging: By hanging raw meat is edible (loosen the rigor mortis ).
- Maturation of raw sausage , raw ham and similar smoked and savory products .