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| 981. |  | GALLO, D.; NAKANO, O.; SILVEIRA NETO, S.; CARVALHO, R. P. L.; BATISTA, G. C. de; BERTI FILHO, E.; PARRA, J. R. P.; ZUCCHI, R. A.; ALVES, S. B. Manual de entomologia agrícola. São Paulo-SP : Agronômica Ceres, 1978. 531p. il. Inclui índice e bibliografia.| Biblioteca(s): Biblioteca Rui Tendinha; Santa Teresa; São Gabriel da Palha. |
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| 990. | | COSTA, A. N. da.; BRAGANÇA, S. M.; LANI, J. A. Levantamento nutricional do cafeeiro Conilon pelo DRIS, no Espírito Santo. I: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 1., 2000, Poços de Caldas, MG. Resumos expandidos... Brasília, DF : Embrapa Café; Minasplan, 2000. 2 v. p. 1333-1335.| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 991. | | FORNACIERI, G.; BORGHI, E. J. A.; VIEIRA, M. L.; XAVIER, A. S.; AGUIAR, R. L.; HOLTZ, A. M.; VERDIN FILHO, A. C.; COMÉRIO, M.; VOLPI, P. S.; ANDRADE JÚNIOR, S. de Levantamento de plantas daninhas hospedeiras de cochonilha-da-roseta em cultivos de café Conilon. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 10., 2019, Vitória. Pesquisa, inovação e sustentabilidade dos cafés do Brasil: anais... Vitória: Consórcio Pesquisa Café, 2019.| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 994. | | VERDIN FILHO, A. C.; BORGHI, E. J. A.; FORNACIARI, G.; COLODETTI, T. V.; RODRIGUES, W. N.; COMÉRIO, M.; POSSE, S. C. P. Limitações causadas pelas dimensões de tubetes sobre o crescimento e qualidade de mudas clonais de cafeeiro Conilon. Revista Pensar Acadêmico, v. 19, n. 2, p. 281-296, 2021.| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 998. | | CASTRO, A. de.; TEIXEIRA, A. F. R.; Silva, V. M. da.; GARCIA, P. D. G.; PAULINO, C. C. Macrofauna edáfica em sistemas de produção de café conilon, Sooretama, Espírito Santo: período chuvoso. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 33., 2011, Uberlândia. Solos nos biomas brasileiros: sustentabilidade e mudanças climáticas. Uberlândia: Sociedade Brasileira de Ciência do Solo, 2011.| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 1000. | | SILVA, V. M. da.; TEIXEIRA, A. F. R.; MENDONÇA, E. de S. Macrofauna de insetos da interface solo/serapilheira de uma plantação de café conilon (Coffea canephora), no município de Linhares, Norte do Espírito Santo : dados iniciais. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 22., 2008, Uberlândia. Ciência, tecnologia e inovação: anais. Viçosa: UFV, 2008.| Biblioteca(s): Biblioteca Rui Tendinha. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
16/12/2020 |
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Data da última atualização: |
16/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
DIAS, S. R.; COELHO, V. S.; BRIOSCHI, A.; BRIOSCHI JUNIOR, D.; GUARÇONI, R. G.; FREITAS, V. V.; ELLER, M. R.; PEREIRA,L. L.; CARDOSO, W. S. |
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Afiliação: |
Sandy Rodrigues Dias, IFES Venda Nova do Imigrante; Vinicius Serafim Coelho, IFES Venda Nova do Imigrante; Alessandra Brioschi, IFES Venda Nova do Imigrante; Dério Brioschi Junior, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Valdeir Viana Freitas, UFV; Monique Renon Eller, UFV; Lucas Louzada Pereira, IFES Venda Nova do Imigrante; Wilton Soares Cardoso, IFES Venda Nova do Imigrante. |
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Título: |
Sensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Coffee Science, v. 15, p. e151690, dez. 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate sensorially, by professional Q-Grader, the beverage coffee from fermentation natural and fermentation with the use of yeasts and lactic acid bacteria as starter cultures in wet coffee processing. The Arabica coffee was harvested at two different altitudes in Espírito Santo State. Both coffees went through 04 treatments: inoculated with starter cultures Saccharomyces cerevisiae (YML) or Pediococcus acidilactici CCT 1622 (LAF), natural fermentation (NF) (not inoculated) and Control, without fermentation (WF). The coffee was processed by just the wet process. After process and roasting, the sensorial analysis was performed to understand the impact of fermentation processing in the coffee quality, and was performed by 6 Q-Graders, following SCA protocol. The study evidenced that the use of natural fermentation or starter cultures during post-harvest coffee contributed to obtain a quality beverage with pleasurable sensorial characteristics, punctuated by the tasters in the overall score obtained and also by the high sensory scores in attributes such as fragrance, acidity, aftertaste and the different perceived aromas. This work demonstrates for coffee growers that fermentation technology is not intuitive but requires an understanding of the relationship of the microorganisms with the coffee and the environment. In addition to the other chemical aspects of roasting and brew coffee. |
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Palavras-Chave: |
Avaliação sensorial; Espírito Santo (Estado); Fermentação natural; Q-Grader. |
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Thesagro: |
Café; Coffea Arábica. |
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Thesaurus NAL: |
Fermentation; Microorganisms. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/4158/1/sensory-q-grader-guarconi.pdf
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Marc: |
LEADER 02387naa a2200313 a 4500
001 1023083
005 2020-12-16
008 2020 bl uuuu u00u1 u #d
100 1 $aDIAS, S. R.
245 $aSensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures.$h[electronic resource]
260 $c2020
520 $aThe objective of this study was to evaluate sensorially, by professional Q-Grader, the beverage coffee from fermentation natural and fermentation with the use of yeasts and lactic acid bacteria as starter cultures in wet coffee processing. The Arabica coffee was harvested at two different altitudes in Espírito Santo State. Both coffees went through 04 treatments: inoculated with starter cultures Saccharomyces cerevisiae (YML) or Pediococcus acidilactici CCT 1622 (LAF), natural fermentation (NF) (not inoculated) and Control, without fermentation (WF). The coffee was processed by just the wet process. After process and roasting, the sensorial analysis was performed to understand the impact of fermentation processing in the coffee quality, and was performed by 6 Q-Graders, following SCA protocol. The study evidenced that the use of natural fermentation or starter cultures during post-harvest coffee contributed to obtain a quality beverage with pleasurable sensorial characteristics, punctuated by the tasters in the overall score obtained and also by the high sensory scores in attributes such as fragrance, acidity, aftertaste and the different perceived aromas. This work demonstrates for coffee growers that fermentation technology is not intuitive but requires an understanding of the relationship of the microorganisms with the coffee and the environment. In addition to the other chemical aspects of roasting and brew coffee.
650 $aFermentation
650 $aMicroorganisms
650 $aCafé
650 $aCoffea Arábica
653 $aAvaliação sensorial
653 $aEspírito Santo (Estado)
653 $aFermentação natural
653 $aQ-Grader
700 1 $aCOELHO, V. S.
700 1 $aBRIOSCHI, A.
700 1 $aBRIOSCHI JUNIOR, D.
700 1 $aGUARÇONI, R. G.
700 1 $aFREITAS, V. V.
700 1 $aELLER, M. R.
700 1 $aPEREIRA,L. L.
700 1 $aCARDOSO, W. S.
773 $tCoffee Science$gv. 15, p. e151690, dez. 2020.
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