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[tempe]) is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.empeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.
Fermentation is the heart of the brewing process. During fermentation, wort created from raw materials is converted to beer by yeast.Fermentation is usually divided into three stages: primary, secondary, and conditioning (or lagering). Fermentation is when yeast produce all of the alcohol and aroma and flavor compounds found in beer.Manipulation of temperature, oxygen levels, and pitch rate as well as yeast strain selection will all dramatically affect the production of aroma and flavor compounds produced during fermentation.ermentation is when yeast produce all of the alcohol and aroma and flavor compounds found in beer. Manipulation of temperature, oxygen levels, and pitch rate as well as yeast strain selection will all dramatically affect the production of aroma and flavor compounds produced during fermentation.