Abordagem sensorial da fermentação do café natural seguido de despolpamento

Abstract

The search for high quality coffes has rising both in the national and international coffee market. According to the SCA (Specialty coffee Association) protocol to be considered specialty, the coffee must reach a score above 80 points. To reach that, several forms of coffee processing and pos-harvest are developed in order to achieve a differential sensory cup profile. A well known process to differ is fermentation. Fermentation is one of the oldest biotechnological process in our humanity. The main objective was to preserve food due to the lack of refrigerator systems. Currently there are a vast list of fermented foods and it is widely used to enhance some sensory properties of the products. In coffee, fermentantion has been used for a long time, but recent years several ways of fermenting has been emerged, fermentation under the water, with no water, fermentantion of the fruit or the depulped coffee. Thus the aim of this present study is to carry out the coffee fruit fermentantion at different times and right after depulp without using water. The coffee (Coffeea arabica L.) samples for this study came from two different regions of Brazil, Santa Rita do Sapucaí – MG (2017/18 crop year) in the Serra da Mantiqueira and Presidente Olegário – MG (2018/19 crop year) in the Cerrado Mineiro. During the first experiment were evaluated the effect of fermentation time, the use of a starter culture (Saccharomyces cerivisae CCMA 0543) and 6 months of storage in a cold chamber on the coffee quality sensory. The second experiment were evaluated, the effect of the fermentation time and the use of the starter culture (Torulaspora delbrueckii CCMA 0684) on the coffee quality sensory. It was possible to observe that yeast Saccharomyces cerivisae CCMA 0543 inoculation was responsible for manage the sensory quality of the coffee who were fermented for 96 hours and storage for 6 months. In general, yeast inoculation had no effect, only the fermentation time, indicating that is recommended to ferment the coffee for 72 or 96 hours.