How does Curing improve Flavour?

[Chronic777]

Does Curing really improve flavour that much?

After two weeks my bud is tasting pretty sweet, but im hoping the flavour will become more pronounced after a month or so?
The jars are certainly smelling better day by day...

A while back i read a DJ Short article about curing and he talked about terpenes, thc, cbd, cbn etc...anyone know where i can find it?

 

[Chronic777]

Heres the article i found, i dont think its by DJ Short ... pretty sweet information though

Moisture is essential for the curing process, it is both your friend and enemy. If too much moisture is left in the buds, with out the regular mixing, venting and turning of buds involved with curing, molds and bacteria can quickly form and ruin the taste and potency of your stash. On the other hand, without the necessary moisture metabolic processes essential to curing do not take place.

Fresh cannabis plants are around 80% water (all %’s by weight); curing generally begins after the cannabis has lost half of it’s initial mass, and contains approximately 33% of it’s initial water.

Once curing is complete and the pot is “dry”, it should still contain 10-15% moisture, approximately 2-4% of its’ initial water. This is an ideal because most bacteria and molds can not grow below 15% water content, and below 10% cannabis buds tend to powder.

Naturally, as the metabolic processes continue during curing, the conversion of cannabergerol to tetrahydrocannabinol will continue and the potency of the pot will increase. This is because cannabergerol (CBG) is the non-psychoactive precursor for tetrahydrocannabinol (THC). Of course, the exact change in THC content will necessarily be dependant upon the concentration of CBG in the fresh material at harvest. Of course any remaining precursors necessary to form additional cannabidiol (CBD) and other cannabinoids will also be consumed and converted.

Curing proceeds while the leaf is still alive, for until it dries, many of the leaf's life processes continue. Since the leaf's ability to produce sugars is thwarted, it breaks down stored starch to simple sugars, which are used for food. This gives the grass a sweet or earthy aroma and taste. At the same time, many of the complex proteins and pigments, such as chlorophyll, are broken down in enzymatic processes. This changes the colour of the leaf from green to various shades of yellow, brown, tan, or red, depending primarily on the variety, but also on growing environment and cure technique. The destruction of chlorophyll eliminates the minty taste that is commonly associated with green homegrown.

Potency during curing and storage can be maintained by observing some basic precautions. Excessively hot temperatures will promote oxidation and the growth of mold and bacteria, and very cold temperatures can prolong curing and drying for up to several months.

1. The buds need to be kept in the dark, protected from light, which will quickly decompose the THC.

2. Moderated temperatures should be observed during curing, 50-75F being ideal.

Continued Metabolism

Also as these metabolic process take place, the plant needs energy which leads it to consume the sugars, starches, nitrates, and minerals. Many of these compounds are metabolized and released as water and carbon dioxide, therefore removing what is essentially inert material from the pot increasing the concentration of cannabinoids therefore making it more potent.

Much of these positive metabolic processes can be most effectively begun with thourough flushing and stripping of the plant before harvest. This will help reduce the amount of time necessary for a good cure.

Curing will not only improve potency, but the color and look of most cannabis buds because as the chlorophyll is broken down purple, gold, and white coloration can emerge and the trichomes will appear more pronounced.

Decarboxylation

Some decarboxylization will take place during curing as well. This happens when the carboxyl group (COOH) located at C-2, C-4, or the end of the hydrocarbon chain at C-3 is destroyed leaving a hydrogen attached and liberating CO2.

Decarboxylization is necessary to convert cannabinoids to usable psychoactive forms; the plants (and your body) carboxylize cannabinoids to make them more soluble in water (for metabolic reactions and excretion). As decarboxylization occurs, the loss of CO2 will liberate a small amount of inert material making the pot more potent via concentration of the cannabinoids.

Taste & Odor

Terpenoids are the highly volatile compounds that give marijuana much of its’ characteristic odors, and therefore tastes.

The most current research also suggests terpenoids lend to the high, sometimes very significantly. Cannabinoids are phenolated terepenes so it’s not surprising that many hundreds of different terpenoids are synthesized as well.

As pot ages, some of the terpenoids go through polycyclic aromatization in the process of decomposition. This agglomeration of terpenoids will change the flavor; hence the ability of cured pot to show flavors that didn’t seem present in the original fresh material. Much of the very volatile terpenoids will also evaporate and or decompose, especially with prolonged curing or storage. This action will remove some matter from the pot increasing the cannabinoid concentration and therefore potency.


A little background on what happens inside and outside the harvested drying plant will help you understand why proper drying and curing are so important to good quality dope. Drying evaporates most of the 70-75 percent water content in fresh marijuana. Drying also converts THC from its non-psychoactive crude acidic form to its psychoactive pH-neutral form. Every THC molecule must shed their moisture content before they are fully psychoactive. In other words fresh green marijuana will not be as potent as dried marijuana.

When you cut a plant or plant part and hang it to dry, the transport of fluids within the plant continues, but at a slower rate. Stomata, small openings on leaf undersides, close soon after harvest and drying is slowed since little water vapor escapes. The natural plant processes slowly come to an end as the plant dries. The outer cells are the first to dry, but fluid still moves from internal cells to supply moisture to the dry outer cells. When this process occurs properly, the plant dries evenly throughout. Removing leaves and large stems upon harvest speeds drying, however, moisture content within the “dried” buds, leaves and stems is most often uneven.

Quick drying also traps chlorophylls and other pigments, starch and nitrates within plant tissue, making it taste “green” burn unevenly and taste bad. Taste and aroma improve when these pigments break down. Slow even drying – where the humidity is similar inside and outside the foliage – allows enough time for the pigments to degrade.


Drying bud converts crude acidic THC from its nonactive form into a neutral pH psychoactive substance. Each THC molecule has to lose it's moisture content in order to become fully psychoactive. When the water exits the bud, the THC becomes slightly different in molecular structure.

Cured buds undergo a:

Reduction in Chlorophyll content,
Reduction in plant starch content,
Reduction in nitrate levels,
Loss of moisture,
Loss of volitile terpenoids, and the polycyclic aromatization of other terpenoids.

All of these phenomena reperesent a loss in weight, and gain in net potency (except for the polycyclic aromatization of terpenoids which affects flavor).

 

[Chronic777]

My buds been curing for two weeks, tastes nice, and burns fine, very smooth texture
But it doesnt taste like the blue cheese ive tasted that i buy from dealers... it has hints of that flavour but not near the impact

I grew organic so if anything the flavour should be better, maybe i just need to wait a few more weeks to really judge...

In the meantime i think ill read that again

 

[Chronic777]

My blue cheese tastes almost the same, but theirs was just on another level, i get one toke here & there that tastes exactly like it, but their stuff, the last pull on a joint is still full of taste!

But yeah, different phenos etc... one of my plants was leaning to the cheese side & stinks, the plant that leant to the blueberry side has more of a bushweed smell to it & bursts of fruityness every now & then...

 

[aintnothang]

Hey, i know this thread is for flavor but i wanted to ask if curing does effect the high or thc level? And what doe mean net potency??= All of these phenomena reperesent a loss in weight, and gain in net potency (except for the polycyclic aromatization of terpenoids which affects flavor).

 

[Haps]

Curing takes at least two months after drying, different strains take the cure differently, but all need at least that much time. Prove it to yourself next harvest. Smoke the fresh dry, then test it again every two weeks, you will see flavor and thc increase each time. Some strains continue to improve every month up to about six months. I like a nice 1 year cure myself, very smooth.
H

 

[theweedman.fr]

I couldn't agree more with whats already been said. 9month - 18 month cure I find is absolutly fantastic.
The longer the cure, the more richer the stink, the more defined the aroma, and the more distinct the effect.

Basically loads of stuff happens when its curing, everything from breaking down starches to sugars, THC transforming into more complex molecules.. all kinds of stuff, best thing is just google some of the top scientific style threads on the curing process. pick up loads of information.