MANILIA

Fermentation of vanilla is an important step in the preparation of vanilla, where the vanilla beans are fermented to develop flavour and aroma. The process of fermentation contributes to the development of the characteristic taste and aroma of vanilla, as the compounds in the raw vanilla beans are transformed and developed during this process.

Vanilla fermentation usually consists of the following steps:

1. Harvesting: Vanilla beans are usually harvested by hand when they are still green and unripe. The timing of the harvest is key, as the beans must be at the right maturity for fermentation.

2. Scalding: Freshly harvested vanilla beans are dipped in boiling water, then taken out and cooled within a short time. This scalding softens the outer skin of the beans and prepares them for fermentation.

3. Fermentation: The cooled beans are placed in a warm and humid environment, for example in wooden or cardboard boxes, or between leaves. During the fermentation process, the beans are transformed under the influence of natural enzymes and microorganisms. As a result, they turn brown and develop a characteristic vanilla aroma and taste.

4. Drying: Fermented beans are dried in sunlight or artificially to remove moisture and stabilize them. Additional flavor and aroma components are formed during drying.

5. Aging: Dried beans can also be aged to further develop their flavor and aroma characteristics. The length and method of aging may vary depending on the manufacturer.

The duration and temperature of vanilla fermentation can vary depending on the producer and the region. The correct fermentation process is essential in developing the quality and flavor of vanilla. Good quality vanilla usually goes through a longer and carefully controlled fermentation process to achieve the best flavor and aroma characteristics.