| name | 0.3.6-understand-ethanol |
| description | [0.3.6] Alcohol produced by wild_yeast during anaerobic fermentation that evaporates during baking and contributes to |
understand-ethanol
CALL NUMBER: deep_fermentation.ethanol
DEFINITION: Alcohol produced by wild_yeast during anaerobic fermentation that evaporates during baking and contributes to flavor_complexity development.
Invoke this skill to understand ethanol down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from deep_fermentation
- aroma_compounds (d1): Volatile fermentation byproducts including alcohols and esters that create the aromatic profile of sourdough.
CONSUMERS (what needs this)
fermentation_byproducts, wild_yeast
Projected from the sourdough baking KB (373 concepts / 213 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
