Cândido, Talita Amparo TranchesSepini, Pedro PereiraAbrão, Polyana de Faria CardosoOliveira, Reginaldo deCampos, Kátia AlvesPaiva, Leandro Carlos2021-04-272021-04-272019-10CÂNDIDO, 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. 2019.1984-3909http://dx.doi.org/10.25186/cs.v14i4http://www.sbicafe.ufv.br/handle/123456789/12733Quality 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).pdfpt-BROpen AccessSpecialty coffeesYeastPreparationPost-harvestWet mealCafeicultura::Qualidade de bebidaArtigo