Phase 9 (Fermentation)
Winey-Yeasty (Mature Biga)
3-methylbutanol and fermentation ethanol as the classic hallmark of an Italian biga matured for 18–24 hours.
Origin & Trigger: The unmistakable aroma of the Italian biga master school (Pizza Contemporanea & Pizza in Teglia): as soon as the biga smells like a wine cellar after 20 hours, it is ready for the final dough.
Chemical molecules: 3-Methylbutanol & Ethanol
Molecular behavior: [EHRLICH CATABOLISM] In a stiff biga pre-ferment (45% hydration at 18°C), yeast cells metabolize the amino acid L-leucine via the Ehrlich pathway into 3-methylbutanol (isoamyl alcohol). When the biga is broken open, an elegant winey-alcoholic aroma flows out of the dough network.
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