unfermented

Unfermented describes a substance that has not undergone fermentation, a metabolic process in which microorganisms such as yeast, bacteria, or molds convert sugars into alcohol, acids, and gases. In culinary and nutritional contexts, the term is used to distinguish products that retain their original composition from those that have been transformed through microbial action. Unfermented materials are typically produced and consumed in a production chain that does not include microbial fermentation.

Common unfermented foods and beverages include fresh fruits and vegetables, raw or pasteurized milk, cream, and non-alcoholic drinks such as fruit juice, coffee, or tea that have not been subjected to fermentation. By contrast, many dairy, vegetable, and grain products are fermented to develop flavor, texture, or preservation, such as yogurt, kefir, sauerkraut, kimchi, or sourdough bread. The choice between unfermented and fermented forms often reflects taste preferences, dietary needs, or cultural practices.

Fermentation can alter nutrient availability, acidity, aroma, and texture, and it often serves as a method of preservation. Unfermented products typically retain their native sugars and enzymes, may have a milder flavor, and generally have fewer microbial-derived changes. They may require more careful storage to prevent spoilage and do not gain the shelf-life advantages that fermentation can provide.