Effect of induced biological fermentations on coffee sensory quality

dc.contributor.author	Cândido, Talita Amparo Tranches
dc.contributor.author	Sepini, Pedro Pereira
dc.contributor.author	Abrão, Polyana de Faria Cardoso
dc.contributor.author	Oliveira, Reginaldo de
dc.contributor.author	Campos, Kátia Alves
dc.contributor.author	Paiva, Leandro Carlos
dc.date.accessioned	2021-04-27T19:15:09Z
dc.date.available	2021-04-27T19:15:09Z
dc.date.issued	2019-10
dc.identifier.citation	CÂNDIDO, 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.	pt_BR
dc.identifier.issn	1984-3909
dc.identifier.uri	http://dx.doi.org/10.25186/cs.v14i4	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/12733
dc.description.abstract	Quality 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).	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	pt_BR	pt_BR
dc.publisher	Editora UFLA	pt_BR
dc.relation.ispartofseries	Coffee Science:v.14,n.4;
dc.rights	Open Access	pt_BR
dc.subject	Specialty coffees	pt_BR
dc.subject	Yeast	pt_BR
dc.subject	Preparation	pt_BR
dc.subject	Post-harvest	pt_BR
dc.subject	Wet meal	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Effect of induced biological fermentations on coffee sensory quality	pt_BR
dc.type	Artigo	pt_BR