- Dec 30, 2020
- saqqez , kurdistan, iran
Hello friends. Why don't cigar companies use press pressure for fermentation? The vertical pressure in a column (pilon) with a height of one to two meters is very low. This means that if you put a large number of tobacco leaves one or two meters high on top of each other, you can easily lift this number of leaves by hand. Do you think that in a fermentation column, the most important factor is temperature control for enzymatic activity or anaerobic conditions for bacterial activity? Is it possible to create much better conditions for fermentation in containers with temperature and oxygen control than traditional methods?Are there companies that produce cigar this way?