EFFECT OF FERMENTATION IN THE BEVERAGE QUALITY OF ROBUSTA COFFEE (Coffea canephora) GROWN IN WESTERN AMAZÔNIA

• Autor(a) principal: Alves , Enrique Anastacio
• Data de Publicação: 2020
• Outros Autores: Souza, Carolina Augusto de, Rocha, Rodrigo Barros, Pereira, Lucas Louzada, Lima, Poliana Perrut de, Lourenço, João Luis Resende
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Eletrônica Debates em Educação Científica e Tecnológica
• Texto Completo: https://ojs.ifes.edu.br/index.php/ric/article/view/875
• topic: Robustas Amazônicos; Maceração semicarbônica; fermentação induzida; Amazonian Robustas; Semicarbonic maceration; induced fermentation

During the coffee processing fermentative processes occur. These can be natural or induced and both of them influence the beverage quality. The objective of this work was to test the effect of anaerobic fermentation methods on the beverage quality of the Amazonian Robustas (Coffea canephora) grown in the state of Rondônia. This research was carried out on a rural property located in the municipality of Novo Horizonte do Oeste - RO, using the clone 25 cultivated in the region. The study was based on two experiments conducted in the design of subdivided plots to quantify the effects of fermentation by semicarbonic maceration and by fermentation with yeast inoculation, considering whole and pulped fruits. The beverage quality were evaluated according to the Fine Robust Tasting Protocol - PDRF protocol. There was no significant difference in the beverage quality scores between treatments, indicating that fermentation and natural processing have the potential to produce fine drink. The post-harvest procedures were performed appropriately considering the estimates of the coefficient of experimental variation and the mean beverage quality score. Although there were no significant differences in the beverage quality scores, there is a significant difference in the descriptors of sensory quality, between fermented and natural treatments. The grouping from the descriptors of the sensory analysis indicates the formation of two distinct groups, formed by fermented and natural processing treatments. The induced fermentation processes, via semicarbonic maceration for 20 days, stood out from the others for its positive attributes, being characterized as a fruity, sweet and caramel drink.