Coffee beverage quality under different induced fermentation times

Abstract

Coffee is one of the most consumed beverages in the world, so the search for quality and different flavors is growing year after year. Brazil is the world's largest producer and exporter of the grain. In view of the increased consumption of the beverage and the search for coffees with different sensory profiles, alternative methods of grain processing have been adopted to improve sensory attributes, such as fermentation. Thus, the present work aimed to analyze the influence of different fermentation times, induced by Saccharomyces cerevisiae yeasts, in the processing of Arabica coffee produced in the municipality of Camacho, Minas Gerais, Brazil, in order to establish the optimal fermentation time for this yeast, which enhances the characteristics of the drink. The experimental design was randomized blocks, with five treatments (0, 72, 96, 120 and 144 hours of fermentation) and four replications. The sensory profile of the five treatments was evaluated, highlighting the 120-hour fermentation, which presented the highest average score among the analyzed treatments (87.83) and sensory description of aroma and flavor of red fruits, rosé wine, tartaric acidity medium-high, medium and liqueur body, long finish. It is also emphasized the importance of genotypic and phenotypic factors and crop management as complementary factors in the production of specialty coffees).