Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (<i>Coffea arabica</i> L.)
Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior. To evaluate the effect of the coffee variety on the behavior of controlled fermentation and on coffee qu...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/11/976 |
| _version_ | 1797459384580702208 |
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| author | Aida Esther Peñuela-Martínez Jhoan Felipe García-Duque Juan Rodrigo Sanz-Uribe |
| author_facet | Aida Esther Peñuela-Martínez Jhoan Felipe García-Duque Juan Rodrigo Sanz-Uribe |
| author_sort | Aida Esther Peñuela-Martínez |
| collection | DOAJ |
| description | Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior. To evaluate the effect of the coffee variety on the behavior of controlled fermentation and on coffee quality, a completely randomized design was used with three varieties (Castillo, Cenicafé1 and Tabi) and two control temperatures (15 and 30 °C). Spontaneous fermentation was the control for each controlled process. The fermentation time, pH, glucose and lactic acid contents, as well as, the count of mesophiles, yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), were assessed. The sensory quality of the coffee was classified as very good and excellent based on the variety, with averages above 82 Specialty Coffee Association (SCA) points. The highest values were for the Cenicafé1 variety. Fermentation behaviors were similar among varieties but not based on the given condition. Compared with spontaneous fermentation, the treatment at 15 °C prolonged the degradation of mucilage in more than 24 h; additionally, there were differences in the final pH values, less than 3.5 and close to 4.0, respectively. Quality was not significantly different between the controlled fermentation and the spontaneous fermentation (Wilcoxon test <i>p</i> > 0.05) or between fermentation temperatures (Kruskal–Wallis test <i>p</i> > 0.05). |
| first_indexed | 2024-03-09T16:50:34Z |
| format | Article |
| id | doaj.art-22c239c93ada4975844dbdb2b42eabed |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T16:50:34Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-22c239c93ada4975844dbdb2b42eabed2023-11-24T14:41:24ZengMDPI AGFermentation2311-56372023-11-0191197610.3390/fermentation9110976Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (<i>Coffea arabica</i> L.)Aida Esther Peñuela-Martínez0Jhoan Felipe García-Duque1Juan Rodrigo Sanz-Uribe2National Coffee Research Center, Cenicafé. Km 4 Chinchiná—Manizales, Manizales 170009, ColombiaNational Coffee Research Center, Cenicafé. Km 4 Chinchiná—Manizales, Manizales 170009, ColombiaNational Coffee Research Center, Cenicafé. Km 4 Chinchiná—Manizales, Manizales 170009, ColombiaTemperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior. To evaluate the effect of the coffee variety on the behavior of controlled fermentation and on coffee quality, a completely randomized design was used with three varieties (Castillo, Cenicafé1 and Tabi) and two control temperatures (15 and 30 °C). Spontaneous fermentation was the control for each controlled process. The fermentation time, pH, glucose and lactic acid contents, as well as, the count of mesophiles, yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), were assessed. The sensory quality of the coffee was classified as very good and excellent based on the variety, with averages above 82 Specialty Coffee Association (SCA) points. The highest values were for the Cenicafé1 variety. Fermentation behaviors were similar among varieties but not based on the given condition. Compared with spontaneous fermentation, the treatment at 15 °C prolonged the degradation of mucilage in more than 24 h; additionally, there were differences in the final pH values, less than 3.5 and close to 4.0, respectively. Quality was not significantly different between the controlled fermentation and the spontaneous fermentation (Wilcoxon test <i>p</i> > 0.05) or between fermentation temperatures (Kruskal–Wallis test <i>p</i> > 0.05).https://www.mdpi.com/2311-5637/9/11/976coffee varietiestemperature-controlled fermentationquality coffeefermentation time |
| spellingShingle | Aida Esther Peñuela-Martínez Jhoan Felipe García-Duque Juan Rodrigo Sanz-Uribe Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (<i>Coffea arabica</i> L.) Fermentation coffee varieties temperature-controlled fermentation quality coffee fermentation time |
| title | Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (<i>Coffea arabica</i> L.) |
| title_full | Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (<i>Coffea arabica</i> L.) |
| title_fullStr | Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (<i>Coffea arabica</i> L.) |
| title_full_unstemmed | Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (<i>Coffea arabica</i> L.) |
| title_short | Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (<i>Coffea arabica</i> L.) |
| title_sort | characterization of fermentations with controlled temperature with three varieties of coffee i coffea arabica i l |
| topic | coffee varieties temperature-controlled fermentation quality coffee fermentation time |
| url | https://www.mdpi.com/2311-5637/9/11/976 |
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