Fermentação controlada em biorreatores artesanais para a produção de cafés especiais

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dc.contributor.authorReyes, Etztli Itzel Morales
dc.contributor.authorGonzález, Martín Alejandro Bolaños
dc.contributor.authorBalcazar, Julian Ovidio Cucuñame
dc.contributor.authorVelasco, Jesús Salazar
dc.date.accessioned2024-08-14T22:27:25Z
dc.date.available2024-08-14T22:27:25Z
dc.date.issued2024-04-26
dc.description.abstractA model of an artisanal bioreactor was tested for fermentations in specialty coffee production, monitoring parameters such as Brix, temperature, pH, electrical conductivity, and total dissolved solids. The results demonstrated that the bioreactor effectively controlled these parameters, ensuring consistent processes and reproducibility, as well as uniformity in the final product. Both washed coffees, one with lactic acid bacteria (LAB) inoculation and one without, were produced and evaluated using the Cup of Excellence (COE) format. The coffee without inoculation scored 84 points, while the coffee with LAB scored 85.9 points. This highlights a significant positive correlation between LAB treatment and the sensory quality of the coffee produced.pt_BR
dc.formatpdfpt_BR
dc.identifier.citationREYES, Etztli Itzel Morales et al. Controlled fermentation in artisanal bioreactors to produce specialty coffees. Ciência e Agrotecnologia Lavras, v. 48, e007524, 26 apr. 2024.pt_BR
dc.identifier.issn1981-1829
dc.identifier.urihttps://doi.org/10.1590/1413-7054202448007524pt_BR
dc.identifier.urihttp://www.sbicafe.ufv.br/handle/123456789/14537
dc.language.isoenpt_BR
dc.publisherEditora UFLApt_BR
dc.relation.ispartofseriesCiência e Agrotecnologia;v.48_e007524_2024;
dc.rightsOpen Accesspt_BR
dc.subjectLactic acid bacteriapt_BR
dc.subjectsensory profilept_BR
dc.subjectinoculationpt_BR
dc.subject.classificationCafeicultura::Qualidade de bebidapt_BR
dc.titleFermentação controlada em biorreatores artesanais para a produção de cafés especiaispt_BR
dc.typeArtigopt_BR

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