Tag: Wild fermentation

According to research published in *Popular Science*, naturally fermented fruits can reach up to 1 to 2 percent alcohol by volume, significantly less than a light beer. The question, however, isn't just about alcohol; what happens if you drink fermented fruit juice or consume overripe fruit, and is it truly safe?

According to the BC Centre for Disease Control, there have been no documented foodborne outbreaks linked to properly controlled fermented foods. However, this safety does not extend to fruit that has spoiled naturally, making it crucial to know the difference when considering if it is safe to eat fruit that smells fermented.

Yeasts are ubiquitous microorganisms found widely in the environment, with some of the most common habitats being sugar-rich materials like fruits. While it might seem that all fruits have yeast, the presence and concentration can vary significantly based on factors like fruit type, maturity, and growing conditions. This naturally occurring yeast plays a critical role in fermentation and decomposition.