Lacto-Fermentation

Also known as: lacto-fermented, lactic fermentation

Fermentation by lactic-acid bacteria, which convert sugars into lactic acid for a clean, savory acidity.

How It Works

An ingredient is salted and held anaerobically; native or cultured lactic-acid bacteria sour it over days to weeks, building acidity and umami depth.

Savory, umami-driven components such as fermented vegetables

How producers use Lacto-Fermentation

Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.

Still Red<0.5% ABV

MURI uses Lacto-Fermented Beetroot in MURI x The Four Horsemen: beetroot lacto-fermented for savory, salty depth.^[1]

Service signal

Earthy, savory, lightly salty.

Sparkling Rosé<0.5% ABV

MURI uses Lacto-Fermented Strawberry in Uzume: strawberries lacto-fermented for a clean, savory acidity.^[2]

Service signal

Tangy, savory, fruited.

Sparkling Rosé<0.5% ABV

MURI uses Smoked Rhubarb in Yamilé: rhubarb salted and lacto-fermented, then cold-smoked over beechwood for a sharp, savory-sweet character.^[3]

Service signal

Sharp, smoky, clean, lightly sour.