Abstract
The coffee quality interacts with different processes, techniques, analyses, and concepts. This study applied six different forms of wet fermentation to coffee from different altitude ranges to understand how coffee quality interacts with the physicochemical profile and its possible relations with sensory variables. Statistical analysis was performed through combined analyses of variance of the experiments, and the means were compared by the Tukey test considering the significance level of 5%. Regression models were tested by the F-test and the parameters by the t-test, followed by Pearson correlation analysis between the sensory and physicochemical characteristics and between physicochemical variables. The results indicate a correlation between sensory and physicochemical variables for total titratable acidity and indicate that these compounds are affected by the manner of fermentation appliedas well as the edaphic and climatic conditions. Key words: Coffea arabica; Chemical interaction; Fermentation; Processing.
Highlights
Coffee quality is affected by several factors in the pre- and post-harvest stages that interact with the coffee bean; such factors may be genetic composition (Scholz et al, 2013), altitude (Joët et al, 2010), the processing method, the microorganisms present in processing during the post-harvest stage, and the procedures adopted at the industrialization stage (Ribeiro et al, 2014)
2.3 Raw materials applied in wet processing The raw materials used in the formulation of the must were: coffee pulp, cascara from the coffee, water, and yeast (Saccharomyces cerevisiae sp). 15 kg of coffee were harvested per experimental plot
The fruits were processed according to the treatments. 1- Washed: must of fermentation with water, 10 kg of pulped coffee cherry, 5 kg of cascara, and 0.005 m3 of water. 2- Yeast fermentation: fermenting must with a yeast starter culture (Saccharomyces cerevisiae), in the proportion of 107 (p/v) of the must, 10 kg of pulped coffee cherry, 5 kg of cascara, 0.005m3 water, patent process BR1020160040531. 3- Fully washed: fermentation must without water, 10 kg of pulped coffee cherry, and 5 kg of cascara, without adding water to the process
Summary
Coffee quality is affected by several factors in the pre- and post-harvest stages that interact with the coffee bean; such factors may be genetic composition (Scholz et al, 2013), altitude (Joët et al, 2010), the processing method, the microorganisms present in processing during the post-harvest stage, and the procedures adopted at the industrialization stage (Ribeiro et al, 2014).There are two methods of post-harvest processing: in one of them the fruit remains intact and is commonly called natural coffee (via the dry processing method); in the other, fruit pulp is removed (via the wet processing method) (Reinato et al, 2012). In addition to the effects of wet processing on coffee attributes are the effects of altitude. Coffees from higher altitude regions receive higher sensory scores (mainly for attributes related to flavor, aroma, sweetness, and body) than coffees from warmer regions (Da Matta, 2004; Joët et al, 2010). This can be associated at high altitudes with low temperatures and no nutrient or water deficits, shade trees may have a partly adverse effect on Coffea arabica, resulting in reduced sensory quality (Bosselmann et al, 2009). This can be associated at high altitudes with low temperatures and no nutrient or water deficits, shade trees may have a partly adverse effect on Coffea arabica, resulting in reduced sensory quality (Bosselmann et al, 2009). (Bosselmann et al, 2009)
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