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Effect of induced biological fermentations on coffee sensory quality

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dc.contributor.author Cândido, Talita Amparo Tranches
dc.contributor.author Sepini, Pedro Pereira
dc.contributor.author Abrão, Polyana de Faria Cardoso
dc.contributor.author Oliveira, Reginaldo de
dc.contributor.author Campos, Kátia Alves
dc.contributor.author Paiva, Leandro Carlos
dc.date.accessioned 2021-04-27T19:15:09Z
dc.date.available 2021-04-27T19:15:09Z
dc.date.issued 2019-10
dc.identifier.citation CÂNDIDO, T. A. T. et al. Effect of induced biological fermentations on coffee sensory quality. Coffee Science, Lavras, v. 14, n. 4, p. 473-476, out./dez. 2019. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri http://dx.doi.org/10.25186/cs.v14i4 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12733
dc.description.abstract Quality coffee consumption has been gradually increasing and having an impact on coffee prices not only for domestic but also for the foreign market. Different processing (preparation) methods of coffee will directly influence the quality of the final product. Taking this into consideration, this study aimed at evaluating sensory attributes of coffee submitted to biological fermentation. The experiment was carried out in a block design with 4 x 4 +1 factorial scheme. We evaluated the sensory attributes of coffee submitted to different fermentation treatments and times (8, 16, 24, 32 hours submerged in water, water + Saccharomyces cerevisiae, water + Saccharomyces bayanus, and water + Lactococcus lactis). pt_BR
dc.format pdf pt_BR
dc.language.iso pt_BR pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.14,n.4;
dc.rights Open Access pt_BR
dc.subject Specialty coffees pt_BR
dc.subject Yeast pt_BR
dc.subject Preparation pt_BR
dc.subject Post-harvest pt_BR
dc.subject Wet meal pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Effect of induced biological fermentations on coffee sensory quality pt_BR
dc.type Artigo pt_BR

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