overfermentation
Too much fermentation
Overfermentation is fermentation that has gone too long or too far, producing undesirable results.
In brewing and winemaking, it yields excessive alcohol, off-flavors, or sourness.
In baking, overfermented dough becomes slack and acidic, losing structure: The bread collapsed because of overfermentation.
The prefix signals crossing from optimal to excessive.
Organic breakdown process
- decayGradual organic breakdown
- moldForm-giving container
- contaminationIntroduction of impurities
- decompositionBreakdown into simpler parts
rancidity · off-flavor · taint · putridity · foulness · acetobacter · slime · ropiness
Reaction-speeding proteins
- anaerobicNot requiring oxygen
- lactic acidAnaerobic metabolism byproduct
- ethanolDrinkable volatile spirit
- glycolysisGlucose metabolism producing ATP
substrate · microbiology · bacteria · kinetics · pH · catabolism · saccharomyces · metabolism
Unintended unpleasant tastes
- acetaldehydeSimplest two-carbon aldehyde
- diacetylButtery flavoring compound
- estersOrganic acid-alcohol derivatives
- phenolicOf hydroxybenzene compounds
autolysis · gushing · attenuation · staling · cloudiness · haze · homebrewing · pitching
Acidic cooking liquid
- acetic acidVinegar's main compound
- oxidationLosing electrons chemically
- tanninsAstringent plant compounds
- malolacticBacterial acid transformation
rot
Organic breakdown process
- decayGradual organic breakdown
- moldForm-giving container
- contaminationIntroduction of impurities
decomposition · rancidity · off-flavor · taint · putridity · foulness · acetobacter · slime · ropiness · musty
enzymes
Reaction-speeding proteins
- anaerobicNot requiring oxygen
- lactic acidAnaerobic metabolism byproduct
- ethanolDrinkable volatile spirit
glycolysis · substrate · microbiology · bacteria · kinetics · pH · catabolism · saccharomyces · metabolism · pyruvate
off-flavors
Unintended unpleasant tastes
- acetaldehydeSimplest two-carbon aldehyde
- diacetylButtery flavoring compound
- estersOrganic acid-alcohol derivatives
phenolic · autolysis · gushing · attenuation · staling · cloudiness · haze · homebrewing · pitching · flocculation
vinegar
Acidic cooking liquid
- acetic acidVinegar's main compound
- oxidationLosing electrons chemically
- tanninsAstringent plant compounds
malolactic · must · lees · maceration · racking · mousy · flabby
collapsed
Fell inward suddenly
flat · sunken · proofing · leavening · deflated · sticky dough · tangy
overfermentationunderproofing
Insufficient dough fermentation
young · green · underdeveloped · fresh
over, fermentation, ferment, fermented, fermentable, fermenter, ferments, fermenting, unfermented