Aging tobacco is the process whereby the lamina's intrinsic enzymes oxidize albuminous proteins and other chemicals. "Fermentation" of tobacco is the process whereby the lamina's intrinsic enzymes oxidize albuminous proteins and other chemicals. They are the identical process. It involves no microorganisms. It is temperature dependent. Pressure has no effect on this process. ("Fermenting" cigar leaf in pilones allows speedier fermentation only as a result of the thermal insulation of the huge pile. The applied pressure, maximal at the very bottom of a pilon, is trivial.)
My guess is that processed and pressed leaf is recruiting microorganisms that alter the end product. As with much of tobacco's traditional terminology, there are many confusing and ambiguous terms.
Bob
My guess is that processed and pressed leaf is recruiting microorganisms that alter the end product. As with much of tobacco's traditional terminology, there are many confusing and ambiguous terms.
Bob