Data/hora: 26/07/2024 20:48:24

Biblioteca(s): 	Biblioteca Rui Tendinha.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Data corrente: 	19/08/2022	
Data da última atualização: 	19/08/2022	
Autoria: 	FILETE, C. A.; MOREIRA, T. R.; SANTOS, A. R. dos; GOMES, W. dos S.; GUARÇONI, R. G.; MORELI, A. P.; AUGUSTO, M. I.; ABREU, R. de O.; SIMMER, M. B.; CALIMAN, A. D. C.; GUIMARÃES, C. V.; BERELLI, S. da S.; FERRÃO, M. A. G.; FONSECA, A. F. A. da.; PARTELLI, F. L.; BERILLI, A. P. C. G.; OLIVEIRA, E. C. da S.; PEREIRA, L. L.	
Afiliação: 	Cristhiane Altoé Filete, IFES Venda Nova do Imigrante; Taís Rizzo Moreira, UFES; Alexandre Rosa dos Santos, UFES; Willian dos Santos Gomes, UFES; Rogerio Carvalho Guarçoni, Incaper; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Maria Imaculada Augusto, IFES Venda Nova do Imigrante; Raabe de Oliveira Abreu, IFES Venda Nova do Imigrante; Marinalva Maria Bratz Simmer, IFES Venda Nova do Imigrante; Alice Dela Costa Caliman, IFES Venda Nova do Imigrante; Cleidiana Vieira Guimarães, IFES Venda Nova do Imigrante; Savio da Silva Berilli, UFES; Maria Amélia Gava Ferrão, Incaper/Embrapa Café; Aymbiré Francisco Almeida da Fonseca, Incaper/Embrapa Café; Fábio Luiz Partelli, UFES; Ana Paula Candido Gabriel Berilli, UFES; Emanuele Catarina da Silva Oliveira, IFES Venda Nova do Imigrante; Lucas Louzada Pereira, IFES Venda Nova do Imigrante.	
Título: 	The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Agronomy, v. 12, n. 8, p. 1-17, 2022.	
DOI: 	https://doi.org/10.3390/agronomy12081931	
Idioma: 	Inglês	
Conteúdo: 	The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.	
Palavras-Chave: 	Café conilon; Edaphoclimatic factors.	
Thesagro: 	Café; Cafeicultura; Coffea Canephora; Fermentação; Temperatura.	
Thesaurus NAL: 	Coffea; Fermentation.	
Categoria do assunto: 	--	
URL: 	https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4212/1/The-NewStandpoints-Coffea-canephora-guarconi.pdf	
Registro original: 	Biblioteca Rui Tendinha (BRT)	
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