Validation of High Quality of the Herb

All plants used into our fermentation process are certified organic. Many verifications are made in order to validate the certificate of analysis produced by suppliers and to ensure the plant quality.

Plants are submitted to many tests and analysis:

• Organoleptic – to ensure the quality of the herb
• Spectrophotometry – to optimize the global extraction
• Microbiological – to ensure that the plant is not contaminated
• Chromatography – to quantify the molecules of interest

Monitored Water Extraction

The approved plants are submitted to an aqueous extraction, an infusion, maceration or a decoction according to those that will be fermented. Multiple tests are made to validate this step:

• Water analysis – to meet the quality standard
• Spectrophotometry and/or chromatography – to optimise the aqueous extraction
• Refractometry – to quantify added organic sugars to feed microorganisms
• Microbiology – to ensure the conformity of the yeasts & bacteria symbiosis (without mutation or microbial contamination)

Patented Fermentation Process

Our fermentation process is being extended over many months to allow beneficial yeasts, enzymes and bacteria to predigest and transform all herb compounds. The sugar is consumed during the fermentation process and transformed into healthy nutrients. The fermentation quality control process permits to optimise secondary metabolites created by the fermentation. A biweekly rigorous follow-up is performed:

• Organoleptic – to ensure the taste and the scent according to fermentation steps
• Physicochemical – to define the acidity level, the pH, residual sugars, etc. 
• Microbiological – to validate and quantify bacteria and yeasts

Qualified Fermented Herb

Once the fermentation process is finished, the extract of fermented plants is submitted to a series of tests in order to issue the certificate of analysis (CoA) that confirms the quality of the product sent to clients:

• Organoleptic – taste, scent and color approbation
• Physiochemical – Approbation of the acidity level, the pH, residual sugars, etc.
• Microbiological and microscopic – approbation of the bacterial and yeast count, of absence of pathogens and of undesired yeasts
• Chromatographic – quantification and approbation of interest molecules and evaluation of the ethanol level • Stability tests

Transport

Due to the patent fermentation process, fermented herb extracts are alive and can be transported and stored at room temperature during 2 years.