A technology for creating bread using Saperavi grapes instead of traditional yeast has been developed in Georgia.
Its essence is based on the natural process of fermentation of the pulp and skin of grapes, which, among other things, increases the shelf life of the product. The baked goods acquire a rich burgundy hue and an unusual taste profile.
According to food technology experts, such innovations are part of a global trend towards a return to natural starters, and the use of indigenous grape varieties not only emphasizes the regional identity of the product, but also reduces production costs by eliminating imported yeast.