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Use este identificador para citar ou linkar para este item: http://biblioteca.incaper.es.gov.br/digital/handle/123456789/4158
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Campo DCValorIdioma
dc.contributor.authorDIAS, S. R.
dc.contributor.authorCOELHO, V. S.
dc.contributor.authorBRIOSCHI, A.
dc.contributor.authorBRIOSCHI JUNIOR, D.
dc.contributor.authorGUARÇONI, R. G.
dc.contributor.authorFREITAS, V. V.
dc.contributor.authorELLER, M. R.
dc.contributor.authorPEREIRA,L. L.
dc.contributor.authorCARDOSO, W. S.
dc.contributor.otherSandy 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.
dc.date.accessioned2020-12-16T11:02:08Z-
dc.date.available2020-12-16T11:02:08Z-
dc.date.created2020
dc.date.issued2020-12-16
dc.identifier.other23714
dc.identifier.urihttp://biblioteca.incaper.es.gov.br/digital/handle/123456789/4158-
dc.descriptionThe 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.
dc.description.urisensory_q-grader_guarconi.pdf
dc.language.isopt_BR
dc.publisherCoffee Science, v. 15, p. e151690, dez. 2020.
dc.subjectEspírito Santo (Estado)
dc.subjectQ-Grader
dc.subjectAvaliação sensorial
dc.subjectFermentação natural
dc.titleSensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures.
dc.type--
dc.ainfo.id23083
dc.ainfo.lastupdate2020-12-16
dc.ainfo.depositanteCarga Automática
dc.subject.nalthesaurusFermentation
dc.subject.nalthesaurusMicroorganisms
dc.subject.thesagroCafé
dc.subject.thesagroCoffea Arábica
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