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368 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGY3.3. Effects of varying fermentation time on the quality of Cascara tea(a)(b)Figure 3. Results of physicochemical, microbiological, and sensory criteria for varying fermentation timeFermentation time is crucial for tea products, as it directly impacts the concentration of secondary products and the biochemical reactions of microorganisms. To evaluate the effect of fermentation time, it is likely that experiments were conducted following technological procedures with varying fermentation durations (4 hours, 6 hours, 8 hours, 16 hours). The results are presented above.