the process of fermentation

Fermentation of foodstuff is the trend towards even more culinary delight.

Fermentation is the selective use of friendly micro-organisms to transform foodstuff.
Used to preserve foodstuff in former times, in today’s society fermentation is rediscovered once again. Thus, new interesting aromas are created as well as some extraordinary flavours, which give a culinary delight.
Native Grape consists of grape juice, which is fermented with kombucha cultures - a blend of yeasts, lactic acid bacteria and acetic acid bacteria - in the course of the production process. During the fermentation, valuable organic acids as well as carbohydrate splitting enzymes and sparkling carbon dioxide are created - leading to a complex flavour, which is unique for Native Grape.