WEBVTT

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Fermentation is the oldest biotechnology we have.

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Microbes eat sugar and give back something worth more than the sugar.

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Bread, wine, cheese.

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And now, ingredients made from what a winery presses and would otherwise throw away.

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Every ferment follows the same S-shaped curve, and the same three things set its pace.

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Food.

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Oxygen.

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Temperature.

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Get them right and the batch races.

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Get one wrong and it stalls, or spoils.

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That is the impact.

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A stalled batch is weeks of feedstock, energy and tank time, gone.

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And because you cannot see inside, you usually find out too late.

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Now imagine it the other way round.

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Every batch the same.

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Less energy, because you only cool and stir when the biology needs it.

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Faster cycles.

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Safer product.

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Waste streams turned into food.

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That is what fermentation could be, if you could see it.