SBICafé
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Navegação Coffee Science por assunto "anaerobic fermentation"

Navegação Coffee Science por assunto "anaerobic fermentation"

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  • Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage
    Salvio, Luís Gustavo Amaral; Cirillo, Marcelo Ângelo; Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Palumbo, Juliana Maria Campos; Santos, Cláudia Mendes dos; Haeberlin, Luana; Schwan, Rosane Freitas; Nakajima, Makoto; Sugino, Ryosuke (Universidade Federal de Lavras, 2023-09-01)
    In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of ...
  • Mapping of coffee land zoning based on sensory attributes of wine coffee
    Chairuddin, Zulkarnain; Laban, Sartika; Iksan, Muh.; Khaerunnisa, Khaerunnisa; Suhardjo, Suhardjo; Hock, Tan Khim (Universidade Federal de Lavras, 2023-01-20)
    The primary aimed of this study is to carry out land zoning of Arabica coffee area based on the characteristics of organoleptic sensory attributes with the optimal taste of coffee wine at different levels of altitudes. The ...

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