0-3-6-understand-ethanol

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

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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.)