Aerobic fermentation

Aerobic fermentation refers to a fermentation process that requires oxygen. In this process, microorganisms use oxygen to break down organic matter, producing energy and a variety of metabolic byproducts. In sake brewing, yeast is the main agent of aerobic fermentation, producing alcohol and aroma compounds. Aerobic fermentation plays an important role particularly in short fermentation periods and when brewers wish to bring out specific flavors. On the other hand, excess oxygen hinders yeast activity, so appropriate environmental control is required.