Anaerobic fermentation

Cherries or depulped beans are fermented in a sealed, oxygen-limited environment (often a sealed tank), rather than in open tanks or on raised beds. An increasingly common experimental process associated with more intense, sometimes unusual fruit or fermented character. Because fermentation time and conditions are deliberately pushed further than traditional processing, it carries a genuine risk of over-fermentation or off-flavours (sometimes described as boozy, vinegary or rotten) if not carefully controlled — producers using this method typically monitor pH or time closely rather than relying on fixed durations.