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Chocolate field glossary

Acetic-acid bacteria

Oxygen-using bacteria that can oxidize ethanol into acetic acid and release heat; commonly abbreviated AAB.

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FermentationA microbial succession in cacao pulp that triggers heat- and acid-driven changes inside the seeds.↗YeastFungi that often begin cacao fermentation by consuming pulp sugars and producing ethanol and aroma-active compounds.↗Volatile acidsAcids able to evaporate, including acetic acid; conching and storage can change their prominence.↗
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