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Stydy of coffee fermentation by carbonic maceration

Grant number: 18/09186-3
Support type:Regular Research Grants
Duration: October 01, 2018 - March 31, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Flávio Luís Schmidt
Grantee:Flávio Luís Schmidt
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Assoc. researchers: Ana Valéria Ulhano Braga

Abstract

The coffee passes through a natural fermentation process at the beginning of the drying process or is peeled and passes through a fermentation process in water tanks for removal of the mucilage and, more recently, for the purpose of increasing quality of the beverage. This work is a study of a new type of coffee fermentation, the carbonic maceration, which consists of fermenting coffee indoors, where there is CO2 production, which generates an anaerobic environment. Preliminary tests showed a great gain of quality of coffee beverage processed by this method, which increased the quality of a coffee from 78 to 86 points. In addition to the improvement in the beverage quality, this process presents low cost and drastically reduces the generation of residual water in relation to a conventionally fermented coffee. This work proposes the study of this fermentation process in different stages of the process, fermentation in several farms, a larger scale process and the addition of specific yeasts during processing. To evaluate the processes, it will be realized sensory analysis with certified Q graders and with coffee consumers, physic-chemical analysis, analysis of different compounds by liquid chromatography, analysis of volatile compounds, and microbiological and enzymatic analyzes during the process. As result, it is expected to understand the reactions that occur in the coffee beans during fermentation, besides characterizing the beverage in relation to their physical-chemical composition and sensorial characteristics. (AU)