Phase 9 (Fermentation)
Rose & Floral Honey (48h Cold Fermentation)
2-Phenylethanol from the Ehrlich degradation of L-phenylalanine during 24–72h refrigerator maturation (4–5°C).
Origin & Trigger: When you open the dough-ball box (cassettiera) after 48 hours of cold fermentation and a delicate floral honey aroma flows toward you, you know: your panetti have reached the perfect point of maturation!
Chemical molecule: 2-Phenylethanol
Molecular behavior: [COLD BIOTRANSFORMATION] When pizza dough made from strong Tipo 00 flour (W 300–340) is matured in the refrigerator for 24 to 72 hours at 4–5°C, the yeast slows its rapid glycolysis and slowly converts the amino acid L-phenylalanine via the Ehrlich pathway into the floral aroma alcohol 2-phenylethanol.
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