บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of berry pulping on fermentation in Coffea arabica L.

Avallone, S.; Guyot, B.; Brillouet, J. M.; Guiraud, J. P.;

Plantations, Recherche, Developpement Year: 1999 Vol: 6 Issue: 5 Pages: 338-343 Ref: 11 ref.

1999

บทคัดย่อ

Effect of berry pulping on fermentation in Coffea arabica L.

 

The water used during postharvest processing of arabica coffee has a direct effect on the physicochemical, microbiological and biochemical parameters of fermentation. It is used during pulping and in transferring the depulped berries to the fermentation tank, where it dissolves the simple sugars in the mucilage and slows microbial growth and consequently the acidification of the fermentation medium. Pulping and transporting coffee with or without water makes no difference to the biochemical composition of green coffee, and cup quality can be considered identical. Less polluting technologies such as pulping and transporting berries without using water, enable producers to control the duration of the process and the resulting acidity. However, fermentation has to be shortened, as the pH declines more rapidly. Longer fermentation can result in over-fermentation and off-tastes.